Gingerbread Tiramisu
This Christmassy tiramisu with gingerbread, apples and cinnamon is a delicious alternative to the original.
Alternatively to the gingerbread, you can use Spekulatius which is a spiced crunchy shortcrust biscuit containing cardamom, cinnamon and clove. It originates from the Netherlands, Belgium (and possibly parts of Germany) and is also typically consumed throughout Christmas time.
Let me know if you have tried this recipe and tag me if you share the result on your social channels.
Ingredients
Serves 4-6
250 g mascarpone
250 g ricotta
1 pk sponge fingers
2 fresh egg yolks
5 tbsp sugar
300 ml cold coffee
2 apples
6 Gingerbread cookies or Spekulatius
cinnamon
Method
Peel 2 apples, cut them into small pieces, and place them in a saucepan. Add 2 tbsp sugar and 1 tbsp cinnamon. Cook on low heat for 15 minutes. Let cool down.
Mix 2 egg yolks and 3 tbsp sugar with a hand mixer until creamy and white. Using a hand whisker, mix in 250 g ricotta and 250 g mascarpone until well combined.
Pour 300 ml cold coffee into a shallow dish. Dip the sponge fingers into the coffee until soaked (not soggy) and lay them out on the bottom of your dessert dish (e.g. baking tin).
Add a layer of the mascarpone-ricotta cream, then a layer of apples, followed by a second layer of mascarpone-ricotta cream.
Briefly dip 6 gingerbread cookies or Spekulatius into the coffee and add as the next layer - finishing off with the last layer of mascarpone-ricotta creme.
Cover the tiramisu with foil and let it chill in the fridge for at least 60 minutes.
Before serving, dust the tiramisu with cinnamon and add some more crumbled Spekulatius or any other festive decoration.
Enjoy!
