Gingerbread tiramisu

  • medium
  • 4
  • 3 hours 30 minutes plus chilling time

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.

First published in 2022

Ingredients

Metric

Imperial

Mascarpone ice cream

Mascarpone mousse

  • 300g of whipping cream
  • 250g of mascarpone
  • 140g of egg white
  • 110g of sugar
  • 4 gelatine leaves, soaked in cold water

Coffee jelly

  • 2 gelatine leaves
  • 50g of cane sugar
  • 200g of coffee, freshly made and hot

Ginger sponge

Gingerbread coffee syrup

Chocolate spray

  • 500g of chocolate, or as much as needed for the chocolate spray gun
  • 500g of cocoa butter, or as much as needed for the chocolate spray gun

Finishing

Equipment

  • Chocolate spray gun
  • Ice cream maker
  • Swiss roll tin

Method

1

Freeze the base of your ice cream maker overnight

2

Whisk together the eggs and the sugar for the ice cream

3

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

  • 1l milk
4

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

5

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

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

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

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

9

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

10

Add the soaked gelatine to the egg whites and mix to dissolve

  • 4 gelatine leaves, soaked in cold water
11

Whisk the egg white and gelatine mixture to stiff peaks

12

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

13

For the coffee jelly, bloom the gelatine in cold water

  • 2 gelatine leaves
14

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

  • 50g of cane sugar
  • 200g of coffee, freshly made and hot
15

Transfer the mould to the freezer to set

16

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

17

Preheat the oven to 160°C/gas mark 3

18

Sieve together the flour, ground ginger and baking powder

19

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

  • 300g of butter
  • 275g of dark brown sugar
  • 330g of eggs
20

Add the stem ginger and black treacle and mix to combine

21

Fold the flour mixture into the batter

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

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

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

Take the jellies out of the freezer to defrost

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

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

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

  • ladyfinger biscuits, as needed
  • strong coffee, for dipping the ladyfingers
29

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

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

  • 500g of chocolate, or as much as needed for the chocolate spray gun
  • 500g of cocoa butter, or as much as needed for the chocolate spray gun
31

Once set, unmold the tiramisus and spray with chocolate

32

Place the tiramisus in the fridge to set the chocolate and defrost the mousse

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

After spending stints in renowned kitchens such as Cliveden House and The Waterside Inn, Jozef Rogulski helped launch The Game Bird at London’s Stafford hotel where, as executive chef, he cooks a menu of refined, beautifully presented contemporary British comfort food.

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