Christmas Tiramisu with Warm Spice

Method

1. 1

   Brew the espresso and let it cool to room temperature. Stir in the coffee liqueur or Marsala if using, and pour into a shallow dish.

2. 2

   Set a heatproof bowl over a pot of barely simmering water. Whisk the egg yolks, sugar, and a pinch of salt constantly for 8-10 minutes until pale, thick, and ribbony, and the mixture reaches about 160°F (71°C). Remove from heat and let cool for 10 minutes.

3. 3

   Add the mascarpone and vanilla to the cooled yolk mixture and whisk gently until smooth and combined. Do not overmix or it can turn grainy.

4. 4

   In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold it into the mascarpone mixture in two additions until airy and silky.

5. 5

   Stir the cinnamon, nutmeg, and ginger into the cream, folding just until evenly distributed.

6. 6

   Quickly dip each ladyfinger into the coffee for 1-2 seconds per side. They should be moistened but not soggy. Arrange in a single layer in a 9x9-inch (or similar 2-liter) dish, breaking pieces to fill any gaps.

7. 7

   Spread half of the mascarpone cream over the ladyfingers in a smooth, even layer.

8. 8

   Dip and arrange a second layer of ladyfingers on top, then cover with the remaining cream and smooth the surface.

9. 9

   Cover and refrigerate for at least 6 hours, ideally overnight, so the tiramisu sets and the flavors meld.

10. 10

    Just before serving, dust generously with cocoa powder through a fine sieve and top with chocolate shavings. Slice, serve chilled, and enjoy!