Cooking Tree's Gingerbread Tiramisu

Cooking tips 💡

• The gingerbread dough needs a resting period so that the cookies hold their shape firmly and don't break during baking.
• The yolk base should be heated to about 70℃ to pasteurize it, then cooled to room temperature before mixing with the mascarpone cheese to prevent the cream from becoming too thin.
• The finished tiramisu must be refrigerated for at least 12 hours so that the cookies absorb the syrup and cream flavors, becoming moist and flavorful.

Recommended for 🙋

• ⭐Those who want to make a premium homemade dessert for special occasions or year-end parties.
• ⭐Those who want to enjoy the spicy aroma of gingerbread together with the smoothness of mascarpone.