Christmas Gingerbread Tiramisu
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 12 h. 50 min.
Ready in
Ingredients
for
4
- For the gingerbread
- 1 egg
- 1 egg white
- ¼ cup sugar
- 0.333 cup flour
- 1 Tbsp dark cocoa powder
- 1 tsp Gingerbread spice
- 1 tsp Baking powder
- 1 Tbsp water
- For the cream
- 1 cup Mascarpone (heaped)
- ⅜ cup cream
- 1 egg yolk
- ⅐ cup sugar
- 2 Tbsps Amaretto
- 1 generous pinch Gingerbread spice
- In addition
- 2 Tbsps Gingerbread Liqueur
- Sugar caramel spiral
- Chocolate curl
- butter Cookie
- cinnamon (for dusting)
- 4 Cake ring (approx. 8 cm in diameter)
- 4 Tbsps Berry sauce (of your choice)
Preparation steps
1.
Separate the egg and beat the egg whites with the sugar until white and foamy. Mix the egg yolk with the water, cocoa powder and spices. Put the beaten egg white on top of the egg yolk mixture. Mix the flour and baking powder, sieve over the mixture and fold everything in together. Place the cake rings on a baking tray lined with baking parchment. Divide the mixture between the rings and smooth the top.
2.
Bake in a preheated oven (180°C) for about 10 minutes, then sprinkle with the liqueur and leave to cool in the rings.
3.
For the cream, beat the egg yolk with the sugar and Amaretto over a hot bain-marie to make a creamy zabaglione. Mix the mascarpone smoothly with the gingerbread spice. Whip the cream until stiff and fold into the mascarpone. Then fold in the zabaglione and divide the mascarpone cream between the cake rings. Chill in the refrigerator for 6-12 hours.
4.
Dust the top of the cream with cinnamon. Put onto plates and remove the rings. Decorate with caramel spirals, chocolate curls and cookies. Drizzle with berry sauce and serve immediately.
