Gingerbread spiced tiramisu
Description: This festive twist on tiramisu is layered with gingerbread-spiced mascarpone and topped with crumbled gingerbread cookies.
Ingredients
- 4 Freshlay Farms Golden Yolker® eggs, separated
- 100g of caster sugar
- 500g of mascarpone
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp freshly ground nutmeg
- 300g of Savoiardi biscuits
- 250ml of strong coffee, cooled
- 2 tbsp of cocoa powder
- gingerbread, cookies, crumbled
- 50g of milk chocolate, grated
Instructions
- Start by making the mascarpone cream. Beat the egg yolks with sugar until light, pale and fluffy. Beat in the mascarpone and spices, then set aside
- Whisk the egg whites to stiff peaks then gently fold them into the mascarpone mixture
- Quickly dip each of the savoiardi biscuits into the coffee, then layer them with the mascarpone mixture in a dish
- Chill in the fridge for 4 hours
- When ready to serve, dust the tiramisu with cocoa and top it with the crumbled gingerbread and grated chocolate