Gingerbread Tiramisu

For the gingerbread tiramisu, place the butter cookies in a chopper and make fine crumbs. Grease a tart pan (diameter 28 cm) and sprinkle with a tablespoon of butter cookie crumbs. Preheat oven, top/bottom heat about 180 °C, hot air about 160 °C.

For the dough, put butter cookie crumbs with baking powder, vanilla sugar and gingerbread spice in a mixing bowl and mix.

Add honey, eggs, milk and cooking oil and mix everything with a mixer in about 2 minutes until smooth.

Pour the batter into the prepared tart pan and smooth it out. Place the pan on a rack in the preheated oven. Bake for about 20 minutes.

Place the tart pan on a cake rack. Let the tart base cool, then remove from the pan and place on a pie plate.

Place the peaches in a colander to drain, then briefly place on paper towels. Use star cutters (diameter about 3 to 4 cm) to cut out peach stars of different sizes.

For the filling, soak gelatin according to package directions. Mix mascarpone with gingerbread spice and honey. Squeeze gelatin, dissolve in a small saucepan over low heat while stirring, stir in rum.

Stir the gelatine liquid into the mascarpone mixture. Whip the cream until stiff, fold it into the mascarpone mixture as well and spread it on the cake base until smooth. Immediately spread the peach stars on the mascarpone filling and press them into the cream.

The gingerbread

Preparation Tip:

Puree remaining peach pulp and serve with gingerbread tiramisu.

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