Servings: 8
Prep time: 25 minutes
Chilling time: 6 hours
Ingredients
- 350 g store-bought gingerbread cake, cut into 1 cm slices
- 250 g mascarpone cheese, chilled
- 375 ml (1 ½ cups) whipping cream (35%), chilled
- 80 ml (⅓ cup) powdered sugar
- 180 ml (¾ cup) strong coffee, cooled
- 60 ml (¼ cup) orange juice
- 1 orange, zest finely grated
- 15 ml (1 tablespoon) vanilla extract
- 60 ml (¼ cup) cocoa powder, for serving
- 1 generous pinch of salt
Preparation
- In a large, cold bowl, combine the mascarpone, whipping cream, powdered sugar, vanilla extract, and salt. Using an electric mixer, beat on medium speed until the mixture is smooth and forms firm but flexible peaks. Gently fold in the orange zest with a spatula.
- In a bowl, mix the cooled coffee and orange juice. Arrange half of the gingerbread slices in the bottom of a dish measuring about 20 × 20 cm. Using a pastry brush, lightly brush the slices with half of the coffee-orange juice mixture, taking care not to soak them too much so they don’t fall apart.
- Spread half of the mascarpone cream evenly over the gingerbread. Repeat the process with the remaining gingerbread slices and the coffee-orange juice mixture, then finish with a layer of mascarpone cream. Gently smooth the surface with a spatula.
- Cover the dish and refrigerate for at least 6 hours, ideally overnight, to allow the flavors to develop fully and the tiramisu to set to the right consistency.
- Just before serving, generously dust the surface with cocoa powder using a small sifter. Cut into portions and serve well chilled.
