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Gingerbread Tiramisu with Cranberries| Christmas trifle-style tiramisu

0:00 Intro
0:09 Cranberry–Orange Sauce
1:06 Egg Base for Mascarpone Cream
1:35 Savoiardi
3:44 Mascarpone Cream
4:25 Cocoa Dust
4:34 Coffee Soak
4:42 Assembly

Cranberry–Orange Sauce

Cranberries (fresh or frozen) — 360 g / 12.7 oz / ~3 cups
Orange juice — from 1 orange / ~120 ml / ½ cup
Sugar — 150 g / 5.3 oz / ¾ cup
Orange zest — from ⅓ orange
Cointreau (or any orange liqueur) — 1 tbsp / 15 ml
How:
Cook gently 10 min → then boil 10 min → lower heat, add extra cranberries → remove zest → stir in liqueur. Cool.

Egg Base for Mascarpone Cream (safe & silky)
Eggs — 6 large
Sugar — 150 g / 5.3 oz / ¾ cup
Heat yolks + sugar over a double boiler to 70–75°C / 160–167°F, stirring constantly.

Spiced Savoiardi (Ladyfingers)
Eggs — 3 large, separated
Sugar — 135 g / 4.8 oz / ⅔ cup (split in half)
All-purpose flour — 150 g / 5.3 oz / 1¼ cups
Cornstarch – 2tbsp
Christmas spice mix — 1–2 tsp (to taste) (link to the recipe at the end of the description)
Vanilla extract — ¼ tsp
Salt — pinch
Brown sugar — for dusting
Bake:
175°C / 350°F — 12 minutes

Mascarpone Cream:
Mascarpone — 500 g / 17.6 oz / ~2 cups
Heavy cream (33–35%) — 300 g / 10.5 oz / 1¼ cups
Honey — 50 g / 1.8 oz / 2½ tbsp
Prepared egg mixture — all of it
Whip slowly → increase speed → fold in egg base.

Coffee Soak:
Strong brewed coffee — 240 ml / 8 fl oz / 1 cup
Cointreau (or orange liqueur) — 2 tbsp / 30 ml

Cocoa Dust:
Cocoa powder — 2 tbsp
Christmas spice mix — 1 tsp

Assembly (Trifle Style)
Dip savoiardi quickly in coffee
Cream
Cranberry sauce
Cream + cocoa
Repeat layers
Final cream + cocoa
👉 Chill at least 6 hours, ideally overnight.

To Finish (optional)
Fresh cranberries + holly leaves for a festive look.

Storage
Keep refrigerated 2–3 days
(if it survives that long 😉)

Christmas spice mix –    • DIY Holiday Spice Mix Recipe – Perfect for...  

#holidaybaking #tiramisu #christmasrecipes #cooking #gingerbread