Gingerbread tiramisu

Gingerbread tiramisu

This beautiful gingerbread tiramisu from chef Jozef Rogulski uses a sweet and sticky ginger and coffee syrup-soaked sponge, creamy mascarpone mousse and is topped with a whirl of coffee jelly and a rocher of mascarpone ice cream.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Freeze the base of your ice cream maker overnight
  2. Step 2

    Whisk together the eggs and the sugar for the ice cream
  3. Step 3

    Bring the milk to a simmer and then pour over the egg mixture while whisking
  4. Step 4

    Return the mixture to the pan and then heat up to 82°C
  5. Step 5

    Once the mixture reaches 82°C, pass the custard through a fine mesh sieve onto the mascarpone
  6. Step 6

    Whisk the mascarpone into the custard, and then chill the mixture down over a bowl full of iced water or in a blast chiller
  7. Step 7

    Churn your ice cream in your ice cream maker according to its instructions, usually about 20 minutes, then transfer the mixture to the freezer to set
  8. Step 8

    To make the mascarpone mousse, combine the cream and mascarpone together, but don’t whip it
  9. Step 9

    Whisk the egg whites and sugar together over a bain marie until they reach a soft peak
  10. Step 10

    Add the soaked gelatine to the egg whites and mix to dissolve
  11. Step 11

    Whisk the egg white and gelatine mixture to stiff peaks
  12. Step 12

    Fold the cream and mascarpone mixture into the meringue, and then transfer the mousse to a piping bag
  13. Step 13

    For the coffee jelly, bloom the gelatine in cold water
  14. Step 14

    Dissolve the sugar and the gelatine into the coffee mixture, and then pour the mix into a silicone mould
  15. Step 15

    Transfer the mould to the freezer to set
  16. Step 16

    For the ginger sponge, first grease and line 2 Swiss roll tins
  17. Step 17

    Preheat the oven to 160°C/gas mark 3
  18. Step 18

    Sieve together the flour, ground ginger and baking powder
  19. Step 19

    Cream the butter and sugar together until light and fluffy, and then slowly beat the eggs into the mixture
  20. Step 20

    Add the stem ginger and black treacle and mix to combine
  21. Step 21

    Fold the flour mixture into the batter
  22. Step 22

    Pour the mixture into the lined Swiss roll tins and then tap the tins firmly on the counter to remove any air bubbles
  23. Step 23

    Bake in the oven for around 8-10 minutes or until a toothpick inserted into the centre comes out clean
  24. Step 24

    Turn the oven off and leave the door open. Allow the cake to sit in the oven for 5 more minutes, before removing from the oven and transferring to a wire rack to cool
  25. Step 25

    Take the jellies out of the freezer to defrost
  26. Step 26

    Once the cake is cool, mix together the coffee and gingerbread syrup. Drench the cake in the gingerbread and coffee syrup, and then set aside
  27. Step 27

    Build each tiramisu in a 9cm pastry ring. First, use a 9cm pastry ring to cut the ginger cake into 12, 9cm circles. Place one circle at the base of a 9cm pastry ring
  28. Step 28

    Then, add a layer of mascarpone mousse on top of the sponge. Top the mousse with a layer ladyfingers that have been dipped in coffee, and then add more mousse. Repeat the process until the rings are filled, finishing with a top layer of mousse
  29. Step 29

    Place the rings back in the freezer for 3-4 hours to set the mousse hard
  30. Step 30

    Melt down the chocolate and the cocoa butter, and load up your chocolate spray gun canister. Spray when the mix is at 40°C
  31. Step 31

    Once set, unmold the tiramisus and spray with chocolate
  32. Step 32

    Place the tiramisus in the fridge to set the chocolate and defrost the mousse
  33. Step 33

    To serve, place a coffee jelly spiral on top of each tiramisu, and then top it with a few crumbs of ginger biscuit. Finish each tiramisu with a rocher of ice cream, and serve