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.
Chop the ginger loaf cakes into squares; lay into a large dish and drizzle the mulled wine onto it. Leave to soak.
Beat the egg yolks with the caster sugar until nearly white and thick.
Add the mascarpone and beat until evenly combined.
Add the zest of the orange leaving just a little for decorating.
In a separate bowl, beat the egg whites until stiff.
Add the egg whites to the mascarpone mixture and fold in.
Now put about half of the soaked ginger loaf into four glasses and top with the egg/mascarpone mixture.
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.
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.