gingerbread tiramisu with orange
The combination of soft gingerbread, delicate mascarpone cream and fruity orange makes this tiramisu the perfect Christmas dessert!
Servings: 8 people
Ingredients
- 1 batch of the recipe: soft gingerbread bars (linked above)
- 1 orange to decorate cut into 2,5 cm thick slices
mascarpone cream:
- 3 eggs
- 100 g sugar
- 250 g mascarpone
- 350 ml cream beaten
orange jam:
- 1 orange
- 25 ml water
- 2 tbsp sugar
Honigwasser:
- 50 ml water
- 1 tbsp honey
Instructions
- Make the gingerbread bars of the recipe or use bought ones. You only need half of the bars of the recipe for this tiramisu.
- Warm the eggs with the sugar in a water bath. Always stir and heat everything up to 83 degrees Celsius so that the egg does not stick. Then beat the mixture in a cool container until it reaches room temperature.
- Mix carefully the mixture with the mascarpone and fold in the beaten cream.
- For the jam, briefly boil the peeled orange with water and sugar until the flesh gets soft. If you do not want a slight bitter note in the jam, you must use the pulp without the white skins. Simply fillet the orange and use only the fillets.
- The longer you cook the jam, the mot bitter it gets. So don't cook it to long and then mix it in a mixer.
- For the honey water mix honey and water and heat it up a little bit.
- Layering the tiramisu: First layer of halved gingerbread slices, spread with some honey water, half of the mascarpone cream and some of the orange jam on top, another layer of gingerbread moistened with honey water and finally spread with the other half of the cream.
- Store the tiramisu in the fridge and before you eat it, you can decorate it with thin orange slices or sprinkle it with cinnamon.
- The recipe works also perfect to make a dessert in a glass.