Juliet Sear’s gingerbread latte-inspired tiramisu
Stem ginger sponge, mascarpone filling, coffee syrup and rich, brandy custard made using our exquisite eggs – Juliet Sear's tiramisu is an indulgent, Christmas-themed twist on a classic Italian dessert.
To make the cake, begin by preheating the oven to 180°/160°C (fan), then grease and line the rectangular tray.
Sift or whisk together the flour, baking powder and spices to combine
Cream 110g unsalted butter and 150g light muscovado sugar with the treacle and stem ginger on medium speed for a few minutes, until pale and fluffy. Add two eggs one at a time, until combined.
Add the flour mixture and buttermilk, in gradual increments, until all mixed in. Pour the mixture in the tray, level and bake for 15-17 mins or until risen, springy and a skewer comes out clean when inserted into the middle of the sponge.
To make the coffee syrup, boil the water and stir in the coffee, 150g caster sugar and brandy until all of the sugar granules are completely dissolved. Brush over the sponge with the syrup using a pastry brush to coat the top. Leave to soak in for a couple of minutes, then brush over a second time. Keep any leftover syrup to one side.
Leave the cake to cool a little in its tin, then flip out onto a paper-lined cooling rack and peel back the greaseproof paper, to allow to cool completely.
To make the filling and cream topping, bring a pan of water to a light simmer and top with a heatproof bowl. To the bowl, add three egg yolks, 120g golden caster sugar, vanilla and 50ml brandy, then beat the mixture for 10 minutes, or until pale and light.
In a separate bowl, beat the mascarpone and 200ml of the cream together with an electric whisk until the mixture holds soft but stiff peaks. Gently fold the egg yolk and cream mixtures together with a spatula, being careful not to mix too much, then place in a piping bag.
To assemble the tiramisu, cut the sponge to fit the bottom of your glass or serving dish and brush the sponge with some of the remaining coffee syrup.
Pipe over an even layer of filling, then cut another disc of sponge.
Pipe on more cream and repeat as you think necessary to fill each glass.
To finish, whip up the rest of the double cream, pipe on top and dust with cocoa. To finish, add a little gingerbread man biscuit or crush ginger biscuits for a crunchy, Christmas touch.
For the cake:
190g self raising flour
3/4 teaspoons baking powder
1 tablespoon ground ginger
2 teaspoons ground cinnamon
110g unsalted butter, room temperature
150g light muscovado or soft brown sugar
20g black treacle
90g stem ginger in syrup, pureed
2 Clarence Court Burford Brown eggs, room temperature
110g buttermilk, room temperature
For the coffee syrup:
150ml tap water
25g good quality instant espresso powder (or use fresh, strong espresso from a machine)
150g caster sugar
50-75ml brandy, to taste (optional – reduce the boiled water by the amount of brandy that you’re adding)
For the filling and cream topping:
3 Clarence Court Burford Brown egg yolks
120g golden caster sugar
1 teaspoon vanilla bean paste
50ml brandy (optional)
250g tub mascarpone – room temperature
350ml double cream
1 teaspoon cocoa powder, plus extra for serving
Ginger biscuits or gingerbread men (optional)