| Level: | Easy |
| Total: | 5 hr 35 min |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 5 hr 35 min |
| Active: | 40 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 teaspoons ground ginger
- 2 teaspoons ground turmeric
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon grated nutmeg
- Pinch freshly ground black pepper
- 2 1/2 teaspoons ground cinnamon
- 1 1/2 cups whole milk
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 1/4 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 pound mascarpone cheese
- 24 ladyfingers
Instructions
- Combine the ginger, turmeric, cardamom, allspice, nutmeg, black pepper and 2 teaspoons cinnamon in a small bowl. Toast 1 1/2 tablespoons of the spice mixture in a medium saucepan over medium heat, stirring, until fragrant, about 1 minute. Pour in about 2 tablespoons of the milk, whisking to combine until smooth. Gradually drizzle in the remaining milk, whisking continuously to avoid any lumps, and bring to a simmer, whisking frequently. Remove from the heat and allow to cool slightly.
- Whisk together the egg yolks, granulated sugar and salt in a large saucepan, then slowly drizzle in 2/3 cup of the milk mixture while whisking continuously. (You don’t want to scramble the eggs!) Turn the heat on medium and cook for a few minutes, whisking continuously, until the mixture thickens and coats the back of a spoon. Remove from the heat, then pour the mixture into a large bowl. Cover with plastic wrap, pressing it up against the surface of the custard, and let cool in the fridge for about 1 hour.
- Beat the heavy cream, powdered sugar, remaining 1/2 teaspoon cinnamon and the vanilla to stiff peaks in a stand mixer fitted with a whisk or in a large bowl with an electric mixer, then set aside.
- Fold the mascarpone into the cooled custard.
- Working one at a time, quickly soak the ladyfingers in the remaining golden spiced mixture and use them to line the bottom of an 8-inch square pan, breaking them up if necessary. (Soak them for about 2 seconds; don’t soak them too long, otherwise they’ll fall apart.) Add half of the custard, spreading it out evenly with an offset spatula, followed by a layer of the whipped cream. Repeat! Using a sifter or a fine-mesh sieve, dust the top with some of the remaining spice mixture and allow to set for at least 4 hours or up to overnight.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 480 |
| Total Fat | 33 g |
| Saturated Fat | 18 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 9 g |
| Cholesterol | 263 mg |
| Sodium | 331 mg |
| Serving Size | 1 of 10 servings |
| Calories | 480 |
| Total Fat | 33 g |
| Saturated Fat | 18 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 9 g |
| Cholesterol | 263 mg |
| Sodium | 331 mg |
Reviews
This is SO good!!!! Had a touch of a tiramisu-meets-pumpkin mousse vibe to it! HIGHLY recommend!!!
Oh my! This is so good! It’s very custardy, just like tiramisu should be. It was so good I made this twice; for the full disclosure, I read the recipe wrong for the first time and I mixed all my whipped cream into mascarpone-custard mixture. It turned great and was very delicious. I may actually prefer that version.
Wow. So good! We made our own gluten free ladyfingers and the tiramisu turned out so well. Honestly one of the best tiramisus I’ve ever had.
It’s the best dessert I’ve ever baked in my life. I can’t wait to feed it to my friends.
I thought there was turmeric in the spice mix. “That’s how it gets it’s golden color.”
What do you soak the ladyfingers in? The directions are confusing.
Brilliant Molly! I also mixed up the spices and put some in my tea with a little milk. So good.
Molly has done it again – this dessert is delicious, creative, and the perfect ending to an autumnal Italian meal!
Tiramisu is my all-time favorite guilty pleasure!! I’m not into sweets, desserts or chocolate very much…but Whoa Molly. I’m only missing Ladyfingers. I’ll post my Star count soon