Gingerbread tiramisu recipe
Created by The Tesco Recipes team
This is tiramisu like you've never known before - ground ginger, crystalised ginger and ginger nuts transform this traditional Italian dessert into a spiced seasonal show-stopper. Serving 12, this needs to be on your Christmas dessert table!
See method- Serves 12
- Takes 45 mins plus cooling and at least 2 hrs chilling
- 503 calories / serving
- Freezable
- Vegetarian
Ingredients
- 4 egg yolks
- 1 tsp vanilla extract
- 160g granulated sugar
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 250g mascarpone
- 500ml whipping cream
- 2 tbsp marsala
- 2 tbsp black treacle
- 2½ tbsp instant espresso powder, dissolved in 400ml boiling water
- 3 tbsp Tesco Finest gingerbread or coffee liqueur
- 300g sponge fingers
- 3 tbsp cocoa powder
- 100g ginger nuts
- 30g crystalised ginger, thinly sliced
- 10g dark chocolate
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Shop ingredientsEach serving contains
- Energy
- 2095kJ 503.0kcal
- Fat
- 30g
- Saturates
- 18g
- Salt
- 0.2g
- Sugars
- 37g
of the Reference intake
Carbohydrate 48.8gProtein 6.5gFibre 1.3g
Method
- Put the egg yolks, vanilla and 80g sugar in a heatproof bowl set over a pan of simmering water. Whisk for 5 mins until the sugar is dissolved and the whisk leaves a trail – test by rubbing a little of the mixture between your fingers. Remove from the heat and whisk in the ginger and cinnamon. Chill this ginger cream for 20 mins or until cold.
- Whisk the mascarpone with 300ml cream and the marsala until just combined; don’t over-whisk. Fold through the ginger cream, then divide the mix between 2 bowls. Add the treacle to 1 bowl, folding with a metal spoon until evenly combined.
- Line a 20cm, 8cm deep square baking tin with 2 strips of nonstick baking paper long enough to hang over the edges. Stir 80g sugar into the hot espresso; leave to cool, then mix in the liqueur.
- Briefly dip 100g sponge fingers into the coffee so they absorb the liquid evenly, then arrange in a single layer in the tin. Dust with ¼ of the cocoa powder, then spoon over half the treacle mixture, followed by another 100g soaked sponge fingers, another ¼ of the cocoa, a layer of ginger cream, then the ginger nuts or gingerbread biscuits dipped in the coffee mix. Repeat for the final layer, finishing on a layer of ginger cream.
- Whip the remaining 200ml cream to stiff peaks then spoon into a piping bag fitted with a large, round nozzle. Pipe dollops over the tiramisu, then sift over the remaining cocoa powder. Set in the fridge for at least 2 hrs or up to 24 hrs.
- To serve, lift the tiramisu from the tin using the baking paper, then use a spatula to slide it onto a serving plate. Scatter over the crystallised ginger, grate over the chocolate, then serve. It’ll keep for up to 4 days in the fridge.
- See more Christmas desserts
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
We recommend this recipe for a special occasion or treat, as part of a balanced diet.
