Gingerbread Tiramisu
A festive twist on classic tiramisu, using gingerbread cookies and eggnog for a holiday flavor.
Equipment
- Mixing bowl
- electric mixer
- baking dish
Ingredients
For the Cream Filling
- 2 cups heavy cream
- 3 egg yolks
- 1 ¼ cups powdered sugar
- 2 ¼ cups mascarpone cheese
- ½ cup eggnog
For the Layers
- 40 gingerbread cookies
- ½ cup coffee
- 1 teaspoon rum extract
For the Topping
- Cocoa Powder for dusting
- Crushed Gingerbread Cookies
Instructions
- Whip the heavy cream until stiff peaks form.
- In a separate bowl, whisk the egg yolks and powdered sugar until pale and creamy.
- Fold the mascarpone cheese and eggnog into the egg yolk mixture.
- Gently fold the whipped cream into the mascarpone mixture.
- Mix the coffee and rum extract in a shallow dish.
- Dip each gingerbread cookie briefly in the coffee mixture.
- Layer the dipped cookies in a baking dish, followed by a layer of the cream filling.
- Repeat the layers, finishing with a layer of cream.
- Dust with cocoa powder and sprinkle crushed gingerbread cookies on top.
- Refrigerate for at least 4 hours before serving.
Notes
For best results, chill overnight. Adjust sweetness by adding more or less powdered sugar.