Gingerbread tiramisu
A creamy, ginger spiced tiramisu is the dessert you must try this festive season! All the characteristics of a classic tiramisu with layers of coffee soaked biscuits, but packed with gingerbread flavours.
Ingredients
Method
Ingredients
- 1 ½ cups warm coffee
- 2 cups mascarpone, slightly softened
- ¼ cup maple syrup
- ½ tsp cinnamon + extra for dusting
- 2 tsp ground ginger
- 2 cups heavy cream
- 2 Tbsp granulated sugar
- 1 packet Pams Ginger Chunk biscuits
- 1 packet of ginger nut biscuits
Method
- Brew your coffee and then set aside to cool.
- In a mixing bowl, add the mascarpone along with the maple syrup, cinnamon and ginger. Fold together with a large rubber spatula until smooth and combined. Set aside.
- Using an electric mixer or hand whisk, whip the heavy cream with the granulated sugar until they hold peaks.
- Fold the whipped cream into the mascarpone mixture until combined. Take care not to overmix or stir too vigorously or the whipped cream may deflate and the mixture will be too soft.
- Dip both sides of a Pams Ginger Chunk biscuits in the coffee then place in the bottom of a tray or dish small enough so the biscuits overlap. Continue to dip until the bottom of the pan is covered.
- Scoop ½ of the mascarpone mixture on top of the soaked biscuits. Spread out with a spatula.
- Sprinkle half of the crushed ginger nuts over the mascarpone.
- Dip the remaining Ginger Chunk biscuits in the coffee to create another layer. Top with remaining ½ of the mascarpone and spread.
- Top with the remaining crushed ginger nut biscuits and a sprinkle of cinnamon. Refrigerate for 4 hours or overnight before serving.