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Mulled Wine Tiramisu
Ginger Loaf and Mulled Wine come together to make the most Christmassy of simple desserts!
Serves
4
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.
Ingredients:
- 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.
