Gingerbread Tiramisu Jars
Personal dessert jars filled with layers of espresso-dipped ginger cookies and molasses pudding!
Nutrition Facts
Ingredients
Instructions
Heat the egg yolks and sugar in a double boiler while stirring constantly with a whisk until it reaches 160°F. Remove from heat and let cool.If you don't have a double boiler, place the ingredients into a heatproof bowl on top of a shallow pot of simmering water.
In a separate bowl, mix together the molasses and the mascarpone.
Whisk the heavy whipping cream until it reaches soft peaks (holds its shape but is very slightly droopy when the whisk is lifted). I recommend using a hand mixer for this.
Once the yolk mixture is completely cool, slowly whisk in the mascarpone mixture. Then, gently fold in the whipped cream.
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Continue Reading at Brokenovenbaking →Chef's Notes
*The quantity of cookies may vary based on cookie and jar size. I recommend using gingersnaps as they tend to be more dry and crunchy.
Store covered in the refrigerator for up to 2 days. For best results, enjoy within a day of preparing.
The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
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Reviews from the Original Source
So great for this season!
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