Gingerbread Tiramisu...you may say it's a risky combination, but is an outstanding way of enjoying the winter and end of year holidays! My version of Gingerbread Tiramisu is kid friendly as I use only egg yolks which I cook on bain-marie, is alcohol free, coffee free and has the taste of winter vacation. So, if you are making your list with dishes to prepare this holiday season, add my Zelidecious Gingerbread Tiramisu right on top.

Ingredients for 10-12 servings:

• 800 gr. gingerbread (store bought or homemade)
• 5 egg yolks 
• 50 gr. sugar
• 750 gr. mascarpone 
• cocoa powder for dusting 

For the cocoa dipping sauce:

• 500 ml water
• 1 tbsp. raw cocoa powder
• 1 tsp. sugar

Method:

1. Bring a pot with water to a gentle simmer over medium heat on your stove.
2. Put the egg yolks  and 50 gr. of sugar into a large glass bowl and combine with a whisk. Transfer the bowl on top of the simmering pot (bain-marie).
3. Cook the eggs with sugar over the bain-marie by whisking all the time, so the eggs won't curdle. They should slowly start to transform into a light pale and fluffy cream. It takes around 6 to 8 min. Don't forget to stir with the whisk constantly.
4. Take the egg yolk cream from the bain-marie and leave to cool.
5. In another bowl, put the mascarpone cream and beat with a hand mixer for a few minutes, until you have a fluffy cream.
6. Combine the egg cream with the mascarpone and refrigerate until use.
7. For the cocoa dipping sauce: bring to a boil 500 ml. water, 1 tbsp cocoa powder and 1 tsp. sugar. Close the heat and leave to cool.
8. Cut the gingerbread into medium pieces. 
9. Prepare a medium dish where you will assembly the Gingerbread Tiramisu.
10. Soak the gingerbread pieces in the cocoa sauce, leaving them around 10 sec. in the sauce (gingerbread's texture is harder and absorbs liquid slower than ladyfingers which are typically used at Tiramisu and need to be soaked 1 second because they absorb liquid fast).
11. Place one layer of soaked gingerbread in the serving dish (half of the gingerbread quantity you have). Put half of the mascarpone cream and arrange evenly. Repeat with another layer of soaked gingerbread and finish with the rest of the cream. Dust the dish with cocoa powder and refrigerate overnight or up to 24 h until serving. 

Enjoy!