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No-Bake Salted Caramel Gingerbread Tiramisu
Prep: 25 minutes (+ 4 hours chilling)
Cook: 0 minutes
Servings: 8
An Italian Kiss Under the Mistletoe
Imagine the cozy warmth of gingerbread meeting the elegant creaminess of a classic tiramisu. This showstopper dessert requires no oven time and is perfect for making ahead. We're swapping ladyfingers for soft gingerbread and coffee for a spiced rum soak, creating a dessert that's both familiar and thrillingly new.
Materials
- 1 1/2 cups (360ml) heavy whipping cream, cold
- 16 oz (450g) mascarpone cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) spiced rum or strong-brewed spiced tea
- 24 soft gingerbread cookies or 1 gingerbread loaf, sliced
- 1 cup (240ml) salted caramel sauce, store-bought or homemade
- Unsweetened cocoa powder, for dusting
- Crushed gingerbread cookies, for garnish
Preparation
- Let's start with the heart of our tiramisu: the cream. In a large bowl, using an electric mixer, beat the cold heavy cream until stiff peaks form. This means when you lift the beaters, the cream holds its shape. Set this beautiful cloud of cream aside.
- In another large bowl, beat the softened mascarpone cheese with the sugar and vanilla extract until it's smooth and creamy. It's important the mascarpone is at room temperature to avoid any lumps.
- Now, we'll combine the two. Gently fold about one-third of the whipped cream into the mascarpone mixture to lighten it up. Then, fold in the remaining whipped cream until just combined. You want to keep all that lovely air you whipped into it.
- Prepare your dipping station. Pour the spiced rum or cooled spiced tea into a shallow dish. This is what will give our gingerbread an extra layer of flavor and moisture.
Cooking
- While there's no 'cooking' in the traditional sense, the magic happens as we assemble our masterpiece. Briefly dip half of the gingerbread cookies or slices into the rum, one by one. Don't let them get soggy, just a quick dip is perfect!
- Arrange the dipped gingerbread in a single layer in the bottom of an 8x8 inch dish or a trifle bowl. You're building the foundation of flavor.
- Spread half of the mascarpone cream mixture evenly over the gingerbread layer. Then, artfully drizzle half of the salted caramel sauce over the cream.
- Repeat the process: create another layer with the remaining dipped gingerbread, top with the rest of the mascarpone cream, and finish with a final, glorious drizzle of salted caramel.
- Cover the dish with plastic wrap and let it chill in the refrigerator for at least 4 hours, but preferably overnight. This chilling time is non-negotiable! It allows the flavors to meld together and the gingerbread to soften into a cake-like texture.
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