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Tiramisu gingerbread house recipe
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Prep Time:
540 minutes
Cook Time:
20 minutes
Total Time:
560 minutes
Tiramisu gingerbread house: Layers of mascarpone cream and spiced gingerbread for a festive dessert. Make ahead for an easy Christmas treat.
Ingredients:
  • 500ml (2 cups) espresso, cooled to room temperature
  • 125ml (1 ⁄2 cup) Kahlúa Coffee Liqueur Gingerbread or Captain Morgan Gingerbread Spiced rum (see notes)
  • 900ml thickened cream
  • 500g mascarpone
  • 8.80 gm vanilla extract
  • 120g (2⁄3 cup) pure icing sugar, sifted, plus extra, to dust
  • 400g packet savoiardi (sponge finger biscuits)
  • 330g packet Queen Royal Icing Original
  • 125ml (1 ⁄ 2 cup) golden syrup
  • 100g (1 ⁄2 cup, firmly packed) brown sugar
  • 50g butter
  • 340g (21 ⁄4 cups) plain flour
  • 75g (1 ⁄2 cup) self-raising flour
  • 11 ⁄ 110.00 gm ground ginger
  • 11 ⁄27.50 gm mixed spice
  • 1 tsp ground cloves
  • 1 ⁄2.50 gm bicarbonate of soda
  • 1 egg, lightly whisked
Instructions:
  • Mix coffee and liqueur in a shallow bowl. Use electric beaters to whip cream, mascarpone, vanilla, and icing sugar until firm peaks form. Set aside 1 ⁄3 cup in a small bowl, cover, and chill. Transfer the rest to a piping bag with a 1cm plain nozzle.
  • Spread a thin layer of cream mixture on a serving plate. Dip 1 biscuit in coffee mixture and place on top. Repeat with 5 more biscuits in a single layer. Add a layer of cream on top. Repeat layering with 3 more layers of biscuits and cream. Trim 6 biscuits to 8cm and dip in coffee before placing them on top. Add another layer of cream. Cut 3 biscuits in half, dip in coffee, and arrange on top. Add cream. Place 2 biscuits lengthways and cover with cream. Smooth the sides and top with a cake scraper. Chill in the fridge for at least 6 hours.
  • In a saucepan over low heat, combine golden syrup, brown sugar, and butter. Cook and stir for 3-5 minutes until the butter melts and the sugar dissolves. Let it cool for 5 minutes. In a large bowl, mix plain flour, self-raising flour, ginger, mixed spice, cloves, and bicarb. Add the brown sugar mixture and egg. Stir until combined. Transfer dough to a floured surface, knead until smooth. Divide into 2 portions, shape into discs, cover, and refrigerate for 1 hour.
  • Prepare 2 baking trays with baking paper. Roll out the dough on a lightly floured surface until 3-4mm thick. Cut out two 10 x 20cm rectangles, then cut 18 squares from each rectangle using a 2cm square pastry cutter. Re-roll any dough scraps. Cut two 5 x 6cm rectangles, 6 squares with a 4cm square cutter, and 2 stars with a small star cutter. Arrange the gingerbread shapes on the baking trays and chill in the fridge for 30 minutes.
  • Preheat your oven to 170C/150C fan forced. Bake the gingerbread for 10-15 minutes until it turns light golden and crispy. Allow it to cool completely on the trays.
  • Follow the instructions on the packet to prepare the icing with water. Fill a piping bag that has a 2mm plain nozzle attached. Decorate the gingerbread using the picture as a guide. Allow the icing to set before serving.
  • Transfer the cream mixture into a piping bag with a 1cm fluted nozzle. Securely attach large rectangles to the roof of the house by gently pressing them into the cream mixture. Pipe swirls along the roof seam, then affix windows, doors, and stars. Lastly, sprinkle with extra icing sugar for a finishing touch.

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