This gingersnap tiramisu is made with my classic creamy tiramisu filling layered with crisp gingersnaps and finished with a generous dusting of cocoa powder.
📖 Recipe
Gingersnap Tiramisu
This gingersnap tiramisu is made with my classic creamy tiramisu filling layered with crisp gingersnaps and finished with a generous dusting of cocoa powder.
Equipment
Ingredients
- 4 Eggs, separated
- 200 g Granulated sugar, divided
- 36 g Water
- ¼ teaspoon Salt
- 567 g Mascarpone, cold
- 150 g Freshly brewed espresso, cooled
- 14 oz Gingersnaps
- Cocoa powder, for dusting
Instructions
For the tiramisu filling:
- In a large bowl, vigorously whisk the egg yolks until foamy. Set aside.
- In a small saucepan, combine half (100g or ½ cup) of the sugar and water. Place over medium heat and stir frequently until it reaches 240 degrees F.
- Slowly drizzle the hot sugar syrup into the egg yolks, while whisking simultaneously. Continue whisking vigorously for 1-2 minutes until the mixture has cooled.
- Once cool, whisk in the cold mascarpone until fully combined. Place the bowl in the fridge while you make the meringue.
- In a medium heat proof bowl, whisk together the egg whites, salt, and remaining (100g or ½ cup) of sugar. Place the bowl over the pot of simmering water, and whisk frequently until it reaches 120 degrees F.
- Remove the bowl from heat and use an electric mixer to beat until stiff peaks form.
- Using a rubber spatula, gently fold the meringue into the egg yolk, mascarpone mixture until fully combined.
To assemble the tiramisu:
- Dip one gingersnap at a time in the espresso and layer in the dish to cover the bottom. You may need to cut some gingersnaps to make them fit.
- Top the first layer of soaked gingersnaps with enough tiramisu filling to cover them well. Repeat two more times to get three layers.
- Place the tiramisu in the fridge for at least 3 hours or overnight.
- Just before serving, generously dust with cocoa powder.
Notes
- Use any dish you have on hand! Since this is a cold-set dessert, it doesn't matter what dish you use. As long as it's about 2" in depth to create three layers of gingersnaps, then you can use any size/shape/material pan you'd like!
- Wait to dust with cocoa powder until just before serving. It's essential for the tiramisu filling to chill before the cocoa powder is added, or it will appear wet. If you do add it immediately, it will still be just as delicious, just not as pretty!
Nutrition Facts
Serving: 1serving | Calories: 327kcal | Carbohydrates: 32g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 76mg | Sodium: 209mg | Potassium: 101mg | Fiber: 1g | Sugar: 17g | Vitamin A: 556IU | Calcium: 75mg | Iron: 2mg
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