Creamy and tempting to look at, this Christmas tiramisu is made with gingerbread instead of ladyfingers.
With a little change, you can turn classic tiramisu into a Christmas dessert. If you have already baked the gingerbread this season, it makes an excellent base for the dessert. If you will serve the dessert to children, replace the rum with rum flavoring and the strong coffee with decaffeinated instant coffee. When you sprinkle the tiramisu with cocoa, use a festive mold to make it even more showy.
- 250 g mascarpone
- Gingerbread cookies
- 3 eggs
- 3 tablespoons sugar
- 1 packet vanilla sugar
- 200 ml coffee
- 150 ml milk
- 2 tablespoons cocoa powder
Carefully separate the eggs and beat the whites with a tablespoon of sugar until stiff. In another bowl, whisk the yolks with the remaining sugar and vanilla sugar, then add the rum. Whisk in the mascarpone and gently fold the meringue into the cream.
Make a strong pot of coffee, add the milk, and dip in the gingerbread cookies, making sure that they don’t become soggy. Place a layer of gingerbread into the tiramisu tray and pour the cream over it. Keep layering the ingredients, finishing with mascarpone cream. Cool the tiramisu in the fridge for at least six hours. Sprinkle with cocoa powder before serving.