A delicious dessert with the spices which every one craves for at Holiday season: gingerbread spices. The end result: a creamy, sweet tiramisu full of flavors.
Today a new recipe on the site and the reason for this recipe is the food blog swap. What that is? That's a challenge where you can register for every month and where you're assigned to make a recipe from a blog of another foodie. You will look for some great recipe and you cook or bake that (and of course you can always adjust it to your own liking). In the past, for example, I have already come up with many new inspiring recipes. Combinations that I certainly did not always think of on forehand. Very nice. This time I got the blog from Daisy from the Belgian province Limburg: Lekker happen (Dutch blog), and she gets her inspiration from books, magazines and cooking programs. When I was scrolling through her blog, I came across a recipe for Gingerbread tiramisu. I thought that was wonderful, so I chose that. A tasty recipe for autumn and especially now Sinterklaas is coming because this seems very tasty for the Sinterklaas dinner.
But let me no longer keep you in suspense and share my version of this tiramisu with you.
- At Tiramisu you often use raw eggs. Not a great idea if you have a table with children, pregnant women or the elderly. So I made a variant without egg. Suitable for everyone.
- For an extra accent, replace the coffee with a delicious coffee liqueur such as Tia Maria or Amaretto
- Make sure your ingredients are at room temperature that way you can process them better. Otherwise you can get lumps in your mascarpone mixture, for example.
- Make this in a oven dish or in individual glasses. Just what you like.
It's a good taste!
Did you make this gingerbread tiramisu? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
- 250 ml cream
- 3 tablespoons honey
- 150 grams mascarpone
- 140 grams speculoos spread
- 425 grams coffee cookies
- 200 ml coffee or a delicious liqueur see tips
- Beat the cream with the honey until it becomes as thick as yogurt.
- Add the mascarpone to the whipped cream and mix it through until the mixture is thick and you get peaks.
- Spoon the speculoos spread onto the mascarpone mixture and mix it through the mascarpone mixture using a spatula.
- Put the glasses or bowl in front of you and cover the bottom with ⅓ of the mascarpone mixture.
- Dip 200 grams of coffee cookies into the coffee and place them on top of the first layer of mascarpone.
- Spoon ⅓ of the mascarpone mixture on top of the first layer of mixture.
- Cover this with 200 grams of coffee cookies soaked in coffee and finish with a topping of the rest of the mascarpone mixture.
- Crumble the rest of the cookies and sprinkle them on top of the tiramisu.
- Put the desserts in the refrigerator and leave to stiffen for at least 4 hours.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.