Description
A festive twist on classic tiramisu combining creamy mascarpone, whipped cream, and rich gingerbread cookies soaked in coffee and spiced with rum extract, perfect for holiday gatherings.
Ingredients
Scale
For the Cream Mixture
- 2 cups heavy cream
- 3 egg yolks
- 1 1/4 cups powdered sugar
- 2 1/4 cups mascarpone cheese
- 1/2 cup eggnog
For the Assembly
- 40 gingerbread cookies
- 1/2 cup coffee
- 1 tsp rum extract (non-alcoholic alternative)
Instructions
- Whip the Cream: In a mixing bowl, whip the heavy cream until soft peaks form, creating a light and airy base for the tiramisu cream layer.
- Prepare Egg Yolks Mixture: In a separate bowl, whisk together the egg yolks and powdered sugar until the mixture is smooth and slightly pale, ensuring proper sweetness and texture.
- Combine Mascarpone and Eggnog: Add the mascarpone cheese and eggnog to the egg yolk mixture, mixing gently until fully incorporated to add richness and a festive flavor.
- Fold in Whipped Cream: Carefully fold the whipped cream into the mascarpone mixture to maintain its lightness and create a creamy tiramisu filling.
- Soak the Cookies: Quickly dip each gingerbread cookie into the coffee mixed with rum extract to infuse the cookies with rich flavor without making them soggy.
- Layer the Dessert: Arrange half of the soaked cookies in the bottom of your serving dish, spread half of the cream mixture over the cookies, then repeat with the remaining cookies and cream, forming alternating layers.
- Chill: Refrigerate the assembled tiramisu for at least 4 hours to allow flavors to meld and the dessert to set properly before serving.
Notes
- Ensure the coffee is cooled before dipping the cookies to prevent them from becoming too soft or disintegrating.
- Use non-alcoholic rum extract for a family-friendly version or substitute with real rum if preferred.
- For best texture, fold whipped cream gently to retain fluffiness.
- Chilling time can be extended overnight for enhanced flavor development.
- Egg yolks are used raw; ensure they are fresh and from a trusted source, or use pasteurized eggs if preferred.
