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    Mulled Wine Tiramisu

    Ginger Loaf and Mulled Wine come together to make the most Christmassy of simple desserts!



    Cooking Time

    20mins plus chilling time (tastes best if made a deaf ahead)

    When it comes to Christmas food, I like to stick to classics but add my own twist. That means it doesn't always have to be turkey, it could be goose or duck. I don't like Brussels sprouts, so red cabbage it is. When it comes to the dessert, I'm not a big fan of Christmas pudding, so I always try to come up with alternatives. Tiramisu is one of my favourite desserts, so what could be better than using that as a basis for a Christmas treat? I like the idea of combining a classic dessert with flavours that wouldn't usually be associated with it. 

    Now, I believe I might have invented this one as I've made it for about 5 years now (though not always for Christmas day). However, I'm treading carefully here as I haven't searched the web to check if it already exists, so there might be other versions out there. I came up with this dessert as mulled wine and ginger bread are two of the flavours that always make me feel Christmas-y. I have made it before with homemade gingerbread, but I'm obviously aware that baking before you can even start on the dessert just adds another layer of stress, so buying a ginger loaf is just as good.

    Anyway, if you fancy the idea of a different Christmas dessert that doesn't need to be made a month ahead, then this might be the one. 


    • 2 M&S Ginger Loaf cakes (find it in the cake section)
    • 300ml Mulled Wine (top tip: the best one is from Lidl)
    • 5 eggs, separated
    • 180g caster sugar
    • 300g mascarpone
    • zest of 1 orange
    • dark chocolate for grating
    • 4 large wine glasses for serving

    Step 1

    Chop the ginger loaf cakes into squares; lay into a large dish and drizzle the mulled wine onto it. Leave to soak.

    Step 2

    Beat the egg yolks with the caster sugar until nearly white and thick.

    Step 3

    Add the mascarpone and beat until evenly combined.

    Step 4

    Add the zest of the orange leaving just a little for decorating.

    Step 5

    In a separate bowl, beat the egg whites until stiff.

    Step 6

    Add the egg whites to the mascarpone mixture and fold in.

    Step 7

    Now put about half of the soaked ginger loaf into four glasses and top with the egg/mascarpone mixture.

    Step 8

    Top with the second half of the ginger loaf and then add the remaining egg mixture. Then grate the chocolate on top and add some orange zest for decoration.

    Step 9

    Put into the fridge for at least a couple of hours or, even better, overnight.

    That's it! A very indulgent Christmas-y twist on a classic dessert. 

    I hope you like it. 

    Bon Appétit.