Description

A festive holiday twist on classic tiramisu, this gingerbread version layers coffee-soaked ladyfingers with a spiced molasses mascarpone cream and a gingersnap topping for a rich, creamy, and warmly spiced dessert.

Ingredients

6 large egg yolks

1/2 cup sugar

2 tablespoons molasses

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon allspice

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 teaspoon vanilla extract

16 ounces mascarpone cheese, softened

2 1/2 cups whipping cream, divided

2 (7.05-ounce) packages crisp ladyfingers

3 cups strong brewed coffee, cooled

1–2 gingersnap cookies, for garnish

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Instructions

Fill a saucepan with a few inches of water and bring to a boil over medium heat.
Place a heatproof bowl over the saucepan without touching the water. Add egg yolks and sugar, whisking until smooth and sugar dissolves, 4–5 minutes.
Remove from heat and mix in molasses, cinnamon, ginger, allspice, nutmeg, salt, and vanilla.
Cover and refrigerate until completely cool, about 25 minutes.
Beat mascarpone into the cooled egg mixture on medium speed until smooth.
In a separate bowl, whip 2 cups of cream to stiff peaks and fold into mascarpone mixture.
Dip one-third of the ladyfingers quickly into cooled coffee and arrange in an even layer in a 9×13-inch dish.
Spread 2 cups of mascarpone mixture over the ladyfingers.
Add a second layer of coffee-dipped ladyfingers and another 2 cups mascarpone mixture.
Add a third layer of dipped ladyfingers.
Whip remaining 1/2 cup cream to stiff peaks and fold into remaining mascarpone mixture; spread over top.
Chill for at least 4 hours or overnight.
Finely crush gingersnaps and sift over top before serving.

Notes

Add a splash of rum or coffee liqueur to the coffee for deeper flavor.

Use espresso for a stronger coffee taste.

Increase spices for bolder gingerbread flavor.

Add crushed gingersnaps between layers for extra texture.

Layer into small cups for individual servings.

Nutrition

Serving Size: 1 serving
Calories: 430
Sugar: 25g
Sodium: 160mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 7g
Cholesterol: 195mg