Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Gingerbread Tiramisu
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- Level: Intermediate
- Total: 6 hr 35 min
- Active: 35 min
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 708
- Total Fat
- 44 g
- Saturated Fat
- 23 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 0 g
- Sugar
- 28 g
- Protein
- 10 g
- Cholesterol
- 280 mg
- Sodium
- 358 mg
This festive tiramisu is a cozy twist on the classic Italian dessert. Layered with gingerbread flavors and a rich zabaglione-mascarpone cream, each bite is infused with warm holiday spices to make it perfect for seasonal gatherings. Topped with fluffy whipped cream and adorable gingerbread man cookies, it’s as charming as it is delicious and great for a crowd. You can do most of the assembly up to a day ahead, making it ideal for entertaining or packing up for a holiday party.
- Level: Intermediate
- Total: 6 hr 35 min
- Active: 35 min
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 708
- Total Fat
- 44 g
- Saturated Fat
- 23 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 0 g
- Sugar
- 28 g
- Protein
- 10 g
- Cholesterol
- 280 mg
- Sodium
- 358 mg
Ingredients
Zabaglione-Mascarpone Filling:
Assembly:
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Directions
Special equipment:
a piping bag fitted with a medium plain tip- For the zabaglione-mascarpone filling: Add the egg yolks, sugar, molasses, liqueur and gingerbread spice to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water). Whisk constantly until the mixture is hot to the touch and has doubled in volume, 6 to 8 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. (This can also be done with an electric mixer to speed up the process.) Remove from the heat and continue whisking the mixture until cooled, 1 to 2 minutes. Whisk and then fold in the mascarpone until combined. Refrigerate until ready to assemble.
- For assembly: Stir together the warm coffee and 4 tablespoons of the liqueur in a shallow bowl. Combine 2 tablespoons of the confectioners’ sugar and 2 teaspoons of the gingerbread spice in a small bowl. Sift half of the mixture over the bottom of an 8-by-8-inch baking dish.
- Working one at a time, dip half of the ladyfingers into the coffee mixture for about 2 seconds each making sure both sides are soaked but not soggy. Arrange them in the bottom of the dish in one layer, breaking the ladyfingers up as needed to fill any gaps. Brush any dry spots with a little of the coffee mixture. Spread half the mascarpone mixture over the ladyfingers. Dust with half of the remaining confectioners’ sugar-spice mixture. Repeat the process with another layer of soaked ladyfingers, brushing with any leftover soaking mixture. Spread with the remaining mascarpone mixture. Cover the dish without touching the top of the tiramisu and refrigerate for at least 6 hours or up to overnight.
- When ready to serve, combine the heavy cream, remaining 3 tablespoons confectioners’ sugar, the remaining 1 tablespoon liqueur and remaining 1/2 teaspoon gingerbread spice in the bowl of a stand mixer fitted with the whisk attachment. Whisk until the mixture holds firm peaks, 1 to 2 minutes. Transfer to a piping bag fitted with a medium plain tip. Pipe mounds of whipped cream to cover the surface of the tiramisu. Sift the remaining confectioners’ sugar-spice mixture over top and stick the gingerbread men in right before serving.
Cook’s Note
Gingerbread-flavored coffee is available during the holiday months, but if you can’t find it, add 1/2 to 1 teaspoon of gingerbread spice blend to the grounds when you brew your coffee, depending on how large your coffee carafe is.
