Description
This Easy Gingerbread Tiramisu combines the classic Italian dessert with festive holiday flavors. Layers of coffee-dipped gingerbread cookies alternate with a creamy mascarpone and whipped cream mixture infused with eggnog and rum extract, creating a rich and flavorful treat that’s perfect for holiday gatherings or any special occasion.
Ingredients
Scale
Tiramisu Mixture
- 2 cups heavy cream
- 3 egg yolks
- 1 1⁄4 cups powdered sugar
- 2 1⁄4 cups mascarpone cheese
- 1⁄2 cup eggnog
- 1 tsp rum extract
Cookies and Coffee Mixture
- 40 gingerbread cookies
- 1⁄2 cup hot coffee
Crumble Topping
- Cocoa powder (for dusting)
- Crushed gingerbread cookies (optional, for garnish)
Instructions
- Whip the Cream: In a mixing bowl, use a hand mixer to whip the heavy cream until stiff peaks form. Set this aside to maintain the light and airy texture needed for the tiramisu filling.
- Prepare Egg Yolk Mixture: In a separate bowl, combine egg yolks and powdered sugar. Mix thoroughly until the mixture becomes pale yellow, indicating that the sugar has dissolved and the mixture is properly aerated.
- Add Mascarpone: Add the mascarpone cheese to the egg yolk and sugar mixture. Whip these ingredients together until smooth and free of lumps, ensuring a creamy base for the dessert.
- Fold in Whipped Cream: Gently fold the whipped cream into the mascarpone mixture until fully combined, being careful to avoid deflating the mixture so it remains fluffy and smooth.
- Prepare Coffee Dip: In a small bowl, mix hot coffee, rum extract, and eggnog to create a flavorful dipping liquid for the gingerbread cookies.
- Dip and Layer Cookies: Quickly dip each gingerbread cookie into the coffee mixture, submerging fully but briefly to prevent sogginess. Arrange about 9 cookies to cover the bottom of a 9×9 baking dish evenly.
- Add Tiramisu Filling: Spread a layer of the whipped tiramisu filling evenly over the first layer of soaked gingerbread cookies.
- Repeat Layers: Continue layering dipped cookies and tiramisu filling alternately until you have constructed about 4-5 layers, finishing with a final layer of tiramisu filling on top.
- Add Toppings: Use a sifter to dust cocoa powder over the top layer of filling. Optionally, sprinkle with crushed gingerbread cookies for added texture and flavor.
- Chill: Refrigerate the assembled tiramisu for at least 1 hour and 30 minutes to allow the flavors to meld and the dessert to set properly.
- Serve: Remove from the refrigerator and serve spoonfuls of the gingerbread tiramisu, enjoying the creamy, spiced layers infused with coffee and eggnog flavor.
Notes
- For best results, use fresh gingerbread cookies for optimal flavor and texture.
- Be careful not to soak the cookies too long in the coffee mixture to prevent them from becoming too soggy.
- This dessert should be kept refrigerated and consumed within 2-3 days for freshness.
- Egg yolks in this recipe are raw; use pasteurized eggs if concerned about food safety.
- You can substitute rum extract with actual rum for a more authentic flavor if desired.
Nutrition
- Serving Size: 1/6 of recipe (approximately 150g)
- Calories: 420
- Sugar: 28g
- Sodium: 140mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 170mg
