This Christmas Gingerbread Tiramisu is a cross between a trifle and tiramisu. It’s festive, silky, rich, and a breeze to make. And the addition of marsala wine and holiday spices makes its perfect for the holiday season.Jump to Recipe
Hello everyone. Happy Weekend! Oh well, it’s not even Friday yet, but that’s my extra day off tomorrow. Sorry for rubbing this fact in your face :)
First let me ask you one important question. Who loves a good trifle and tiramisu? Silly question, I know! I am a huge fan, particularly around the holidays. You are welcome to check few yummilicious ideas.
Holiday Trifle Ideas
Why do I love a trifle? It’s tasty. Then, it can look stunning, too. And most importantly, t’s It’s easy to make. Basically you will need to alternate the layers. You don’t even need to bake anything indeed – store-bough roll cakes or cookies would do. However, keep in mind that most store-bought things are OVERLY sweet. So you might simply want to use less sugar for your other layers.
Yesterday I posted these Gingersnap Cookies. they are definitely so good on their own. But since they are less sweet than other gingerbread recipes, they are perfect for using in other recipes such as a trifle. As I said, it’s a cross between a trifle and tiramisu.
Christmas Gingerbread Tiramisu – What Would You need
Gingersnap Cookies or other gingerbread cookies of your choice, home-baked or store-bought. I opted for the gingersnaps as they are soft yet chewy and with a crunch exterior. This type of cookies nicely keep their shake, and they won’t get too soggy.
Marsala wine – Sicilian fortified wine which is often a part of a traditional tiramisu. It’s sweet, with some caramel notes, and warming. perfect for the holidays!
Mascarpone for an irresistibly luscious, smooth, and silky filling. I add raw egg yolks most of the times as they make the texture super silky. But if you are not comfortable using them, just leave them out!
Spices. I used the combination of vanilla, cinnamon, ginger, cardamom, and nutmeg, but you can play around with them.
Honey. It’s optional, but this little addition smooths out the spices.
Coffee, obviously. Strong and freshly brewed.
I also was thinking of adding a little of molasses, but I opted out as it’s strong and could have interfered with other delicate flavours. If you try it, please let me know!
I hope you like this Christmas Gingerbread Tiramisu, and you will try it. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Christmas Gingerbread TiramisuCourse: Dessert
This Christmas Gingerbread Tiramisu is a cross between a trifle and tiramisu. It’s festive, silky, rich, and a breeze to make. And the addition of marsala wine and holiday spices makes its perfect for the holiday season.
about 12-14 Gingersnap Cookies or other gingerbread cookies of your choice
about 475 gr. mascarpone
3 egg yolks (optional)
2-3 tbsp. icing sugar (optional)
1 vanilla bean, seed scraped or 1 tsp. vanilla extract
1/2 to 2/3 cup strong coffee
2/3 cup marsala wine
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cardamom
1 small nutmeg, freshly grated
1 tbsp. coffee (optional)
- First of all, combine the coffee, marsala wine, honey (if using), and spices except for the vanilla in a bawl. Let it stay for about 10 minutes, then filter to remove the spices sediments. Please note this amount is for a moister version (If you prefer dryer cookies, you will need approximately 1/4 cup of liquid less.)
- In a separate bawl beat the mascarpone with the powdered sugar and vanilla seeds or extract, 1 minute. Add the egg yolks (if using) and beat about 1 minute, just to incorporate.
- You this amount of the ingredients you will need a trifle bawl ~ 750-800 ml.
- Dip a cookie into the coffee mixture for 1-3 seconds, depending on how moist you want them. Arrange a layer of cookies on the bottom. If desired, sprinkle with some extra coffee mixture. Arrange a generous layer of mascarpone. Repeat the layers. You can enjoy the trifle right away, but it’s better to refrigerate it for at least an hour. And it will be only better the next day!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.