Turn a beloved, creamy Italian dessert into a festive treat with pumpkin spice and gingerbread.
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 flavours.
Ingredients:
- 1-2 loaves shop bought gingerbread *
- 230g cream cheese, softened at room temperature
- 230g mascarpone, softened at room temperature
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup eggnog, divided *
- ½ cup double cream, whipped to a stiff peak
- 1 cup espresso or strong coffee
- finely crushed ginger biscuits for garnish
Method:
Preheat oven to 150ºC/130ºC for fan assist oven.
Cut the gingerbread in 1x3-inch finger sized pieces.
Place on a greaseproof paper and bake for 20-30 minutes until crisped and dried out.
In a bowl, beat together cream cheese and mascarpone until fluffy.
Whisk in brown sugar, vanilla extract, pumpkin pie spice and ½ cup eggnog.
Fold in whipped cream and set aside.
Place remaining ½ cup eggnog and espresso in a shallow dish, and dip crisped gingerbread into mixture.
In a 9x9 banking dish, drizzle a tablespoon or two of espresso mixture on the bottom, top with gingerbread ladyfingers, followed by ½ the whipped cream, remaining ladyfingers, and top with remaining whipped cream and crushed ginger biscuits.
Refrigerate a few hours to overnight before serving.
Notes: for gingerbread I used shop bought McVitie's Jamaican Ginger Cake
for eggnog recipe, please refer to the link below:
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