The time has come for Mr Colonial Cravings annual office festive hoopla. I’m not sure they refer to it like this but I think that maybe they should start.
To say thank you for the hours of photographing food that he puts in (my hands are just too shaky to take a decent picture) I’ve made him something extra special.
I’ve combined his favourite Italian treat with something festive from their Austrian neighbours. Gingerbread! And it is so good! If you like gingerbread lattes then you’re going to love this. Seriously, this tastes amazing. Layers of richly spiced sponge soaked in boozy coffee, sandwiched together with thick zabaglione cream. Christmas dessert heaven…
You can bake the sponge ahead of time because it keeps really well, and also if it is a tiny bit stale then it tends to soak up the coffee better. Winning all round!
If you don’t have a spring-form cake tin, of just don’t want to serve the tiramisu like this, then you can of course just build up the layers in a serving dish, trifle-style. Either works well for this.
Half the quantity of gingerbread from my gingerbread latte cupcakes, baked in a spring-form pan for about 35 minutes at 180°c.
300ml strong brewed coffee
3 tbsp sugar
50ml brandy/dark rum (feel free to use more if you like it really boozy)
1 tbsp coffee liqueur (optional)
2 egg yolks
1 tsp vanilla paste
225g mascarpone (room temperature)
200ml double cream
dark chocolate to serve
Trim away the very top of the cake, to expose the crumb and slice the sponge in half horizontally. Set aside.
Mix one tablespoon of the sugar with the coffee, brandy/rum and coffee liqueur (if using) and let the coffee cool a bit.
Place the remaining sugar in a mixing bowl with the egg yolks and vanilla and place it over a pan of simmering water. Whip the yolks until they are pale and fluffy and have at least doubled in volume. Remove them from the heat and let it cool for a minute or two before beating the mascarpone into it.
Put the cream in another bowl and whip it until it becomes thick and fluffy. Use a large metal spoon to fold the cream into the egg yolk/mascarpone mixture.
To assemble the tiramisu place a layer of the sponge back into the springform pan that you baked it in. Brush the surface of it with the coffee mixture. You need it to be saturated but not so soggy that it loses all integrity.
Spread half of the creamy filling mixture evenly over the sponge and then carefully place the second layer on top. Brush this with coffee too, again making sure that it is well moistened but not drenched. Don’t worry, you won’t need all of the coffee mixture. Cover this with the remaining cream mixture and smooth off the surface. Put the tiramisu in the fridge to firm up for a couple of hours.
Dust the top of the tiramisu with some grated dark chocolate (I like to be fairly liberal with it) and run a palate knife around the edge of the tin before releasing the catch and removing the sides of the tin. Carefully transfer the tiramisu to a serving plate. Enjoy!