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How To Make A Christmas Gingerbread Tiramisu

tiramisuAs soon as we hear the word “Tiramisu” we struggle to concentrate on anything else throughout the rest of the day so when we were sent this recipe from Klarstein, Urban Hunger for a Gingerbread Tiramisu recipe, our work rate slowed considerably…(It’s definitely not an excuse.)

Ingredients for the Gingerbread Tiramisu:

1. 5,3 fluid once (150ml) freshly brewed Italian Espresso
2. 3,5 ounce (100g) sugar
3. 2 tbsp. Amaretto
4. 8,82 ounces (250g) mascarpone
5. 1tbsp. cinnamon
6. 5 tbsp. cocoa powder

Ingredients need for the Gingerbread

  • 3,5 ounces (100g) cane sugar
  • 1 vanilla pod
  • 4 eggs
  • Pinch of cinnamon
  • 10,6 ounces ( 350g) wholemeal spelt flour
  • 5,3 ounces (150g) butter
  • 1 package (15g) baking powder
  • 1 package (15g) gingerbread spice ²
  • 1,75 ounces (50g) hazelnuts
  • 1,75 ounces (50g) almonds
  • 1,75 ounces (50g) walnuts
  • 3 tbsp. cocoa powder
  • 8,8 fluid ounce (250ml) whole milk
  • 3 tbsp. honey

How to make the gingerbread:
Step 1 – To begin, take a big pot and combine the wholemeal with the sugar, vanilla, cinnamon and the gingerbread spice.

Step 2 – Then heat up the milk and place the butter inside to melt. Wait until the milk is cooled off, then add it to the wholemeal-spice mix.

Step 3 – Once you have mixed everything well, add eggs and honey.

Step 4 – Mix it once more until the dough is a homogenous state, spread it on the baking tray and place it in a preheated oven for 15 minutes at 200°C.

Step 5 – While the gingerbread is in the oven, take a separate bowl and mix the espresso with sugar and Amaretto.

Step 6 – Once the bread is done and cooled off, cut half of it in suitable pieces and place it in a deep cake mould.  Soak it with half of the Espresso mix and voilà: the first layer of your tiramisu is complete.

For the Tiramisu:

Step 1 – For the next layer mix mascarpone, sugar and cinnamon and stir it well. Take half of the sweet creamy mix and place it over the Espresso-soaked gingerbread in the deep cake mould.

Step 2 – Repeat the layer process once more and your Tiramisu is ready for the refrigerator. Leave it for four hours in the fridge, then top it with a good amount of cocoa powder and leave it in for another hour.

You’re Christmas Gingerbread Tiramisu is ready to serve to your guest’s.

This homemade dessert is suitable for vegetarians and would make a gorgeous addition to you’re Christmas dinner.

This recipe was sent to us by: www.urban-hunger.com

We would love to see your recipes, pictures and comments on this festive pudding, so make sure to comment below or join us on social media via the buttons below.

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