This recipe is part of a collaboration series with LemonVanilla.co.uk and this dessert is made with some of their ingredients.
This is a twist on the classic Italian tiramisu, using ginger biscuits and creamy dulce de leche. A rich and decadent dessert that can be made ahead of time, and is perfect for the festive season. Feel free to use decaf coffee if you’re as sensitive as I am to caffeine and want to enjoy this for dessert in the evening!
For indulgent desserts like this, only the best ingredients will do. Lemon Vanilla has a great range of high quality baking ingredients for home bakers everywhere. I’m using a few of their gems that work a treat for this pud.
Ginger Caramel Tiramisu Recipe
Serves 6
INGREDIENTS
4 eggs
150g caster sugar
250g mascarpone
120ml strong coffee (3 shots espresso OR 3 tsp coffee stirred into hot water)
1 tbsp vanilla extract
1 packet Ginger nut biscuits
80g Dulce De Leche
TO DECORATE
Dark Chocolate Curls METHOD
Begin by separating the eggs into two large bowls.
Into the egg yolks, add the caster sugar and whisk for 3-4 minutes, until pale and thickened.
Add the mascarpone, whisk in to combine.
Whisk the egg whites to stiff peaks, then take half of this and fold gently into the mascarpone mixture until it is just incorporated, before folding in the remaining egg whites, forming your tiramisu mixture.
Prepare your espresso and pour into a wide dish. Leave it aside to cool slightly, and then add in the vanilla extract.
In a medium baking dish, spread a thin layer of the tiramisu mixture over the base.
Begin dipping each ginger biscuit into the coffee; immerse for a few seconds and then place on the dish base. Continue to do this to create an entire biscuit layer.
Drizzle half of the dulce de leche over the biscuits.
Pour over half of the tiramisu mixture and spread out evenly.
Repeat the ginger biscuit and coffee stage to create another layer.
Drizzle over the remaining dulce de leche.
Pipe on the remaining tiramisu mixture (or simply spread over).
Kommentare