Servings: 9
Calories: 538kcal
Equipment
- 8-inch square pan (20cm)
- hand mixer optional
- large parchment paper
- piping bag/tip - I used 1A tip
Ingredients
Gingerbread Mascarpone Filling
- 6 large egg yolks
- ½ cup granulated sugar
- 2 tablespoon molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ tsp kosher salt
- 16 oz mascarpone cheese cold
- 1½ cup heavy cream divided
- 12-17 crisp gingerbread cookies or ginger snaps
Gingerbread Coffee Soak
- 1½ cup strong brewed gingerbread or regular coffee cooled
- 7 oz ladyfingers approx 24-26
- cocoa powder for dusting
Instructions
- Brew gingerbread coffee and pour into a wide and shallow bowl. Alternatively, you can add ½ teaspoon ginger, ½ teaspoon cinnamon, and pinch of cardamom & cloves to regular coffee grinds before brewing. Add optional sugar if desired and allow it to cool completely.1½ cup strong brewed gingerbread or regular coffee
- In a heat-safe bowl, combine and mix egg yolks and sugar. Create a double-boiler by boiling 2-inches of water in a saucepan. Place bowl on top the saucepan, ensuring bottom of the bowl does not touch the simmering water. Whisk until mixture thins and sugar has dissolved. You should feel no sugar granules when rubbed between your fingers. This should take approx 5 minutes. Remove bowl from the heat.6 large egg yolks, ½ cup granulated sugar
- Add molasses, vanilla, salt, and all the spices and stir. Allow mixture to cool completely, either in the fridge or place over a large bowl of ice. Stir so it chills evenly.2 tablespoon molasses, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground cardamom, ¼ teaspoon ground cloves, ¼ teaspoon kosher salt
- Once chilled, spoon in the mascarpone cheese and whisk until smooth. Pour in 1 cup of the heavy cream and beat until it slightly thickens.16 oz mascarpone cheese, 1½ cup heavy cream
- Reserve and pour 1 cup of the filling into an empty mixing bowl. This will be used for the piped topping.
- Dunk the ladyfingers for one second and arrange in bottom of pan. Cut to size if you prefer to lay them the same direction. Pour in about ⅓ of the filling and spread evenly to cover the ladyfingers.7 oz ladyfingers
- Then, arrange layer of gingerbread cookies. Pour in ⅓ of the remaining filling once again, making sure to cover the cookies. Repeat with another layer of dunked ladyfingers and the last of the filling. Spread evenly.12-17 crisp gingerbread cookies
- Pour in the remaining ½ cup of heavy cream into the reserved filling. Whip until you achieve firm-to-stiff peaks. Transfer into piping bag and pipe/dollop cream on top the filling. Chill tiramisu in fridge for 4 hours minimum, or preferably overnight.
- Once ready to serve, lay out two sheet of parchment paper and place tiramisu pan on top. Dust with cocoa powder and decorate with cookies. Slice and serve!cocoa powder
Notes
I used Pepperidge Farms gingermen cookies for this recipe.
The gingerbread coffee I used was Tuturu Botanical Farms I ordered from Amazon.
Sweeten your coffee soak with granulated sugar, if desired.
Omit cardamom or cloves if you wish, but I highly recommend them as this makes the classic gingerbread flavor profile.
Nutrition
Serving: 1slice | Calories: 538kcal | Carbohydrates: 31g | Protein: 9g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 274mg | Sodium: 144mg | Potassium: 165mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 1585IU | Vitamin C: 0.3mg | Calcium: 136mg | Iron: 1mg
Tried this recipe?Let us know how it was!
