Gingerbread Tiramisu

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Recipe's preparation

1. Brew the coffee

Brew your coffee and set it aside to cool.

2. Prepare mascarpone mixture

Place the mascarpone, maple syrup, cinnamon, and ginger into the Thermomix bowl.

Mix for 10 seconds on speed 4. Scrape down the sides and mix again for 5-10 seconds on speed 4 until smooth and combined. Set aside.

3. Whip the cream

Insert the butterfly whisk into the Thermomix bowl

Add the heavy cream and granulated sugar.

Whip for 2-3 minutes on speed 3 or until soft peaks form. Be careful not to overwhip

4. Fold whipped cream into mascarpone mixture

Gently fold the whipped cream into the mascarpone mixture using a spatula or mix very gently in the Thermomix for 5 seconds on speed 2, just enough to combine.

5. Prepare the biscuits

Dip both sides of the Pams Ginger Chunk biscuits into the coole

Arrange the dipped biscuits in the bottom of a tray or dish. Continue dipping and layering until the bottom is covered.

6. Layer the tiramisu

Spoon half of the mascarpone mixture over the soaked biscuits, and spread it out with a spatula.

Crush the ginger nut biscuits and sprinkle half of them over the mascarpone layer.

7. Repeat the layers

Dip the remaining Ginger Chunk biscuits in the coffee and create a second layer over the mascarpone.

Top with the remaining mascarpone mixture, spreading evenly

8. Finish with gingernut biscuits

Sprinkle the remaining crushed ginger nut biscuits over the top and dust with extra cinnamon

9. Chill

Refrigerate for 4 hours or overnight to allow flavours to develop