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Gingerbread tiramisu recipe

19 ratings

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

Each serving contains

Energy
2095kj
503kcal 25%
Fat
30g 43%
Saturates
18g 91%
Sugars
37g 41%
Salt
0.2g 4%

of the reference intake
Carbohydrate 48.8g Protein 6.5g Fibre 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.

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.

See more Christmas desserts

We recommend this recipe for a special occasion or treat, as part of a balanced diet.