RECIPES
By Elmarie Berry, from her cookbook The Table.
Tiramisu alone is already a star, but the gingerbread spice mix brings a festive touch to every celebration.
INGREDIENTS Serves 6
• Gingerbread spice mix
• 2 tablespoons ground cinnamon
• 2 tablespoons ground ginger
• 1½ tablespoons ground allspice
• 1½ teaspoons ground cloves
• 1½ teaspoons ground nutmeg
• pinch of freshly ground black pepper
Tiramisu
• 1 cup whipping cream
• 1 cup mascarpone, softened
• ¼ cup sugar
• 1 teaspoon vanilla extract
• 1½ cups cooled espresso or very strong coffee
• 2 tablespoons coffee liqueur
• 24 – 28 ladyfinger biscuits( Boudoir)
• 2 tablespoons cocoa powder
METHOD
1. First, prepare the gingerbread spice mix by combining all the ingredients in a small bowl. Set aside.
2. For the tiramisu, whip the cream until it forms mediumstiff peaks. Set aside.
3. Mix the mascarpone, sugar, and vanilla until well combined. Using a spatula, fold in the whipped cream, scraping the bottom and sides of the bowl. Then, use the electric mixer to beat the mixture until smooth.
4. Combine the coffee, 4 tablespoons of the gingerbread spice mix, and the liqueur in a shallow dish and gently dip each ladyfinger into the coffee-liqueur mixture. Do not soak the biscuits, or they will become soggy. Line the bottom of a square baking dish with a layer of biscuits.
5. Spread half of the cream mixture over the biscuits. Repeat with another layer of dipped biscuits and cream mixture. Chill for at least 4 hours or overnight.
6. Combine the remaining gingerbread spice mix with the cocoa powder and dust the pudding with the mixture before serving.
102 INBOUND SA / DECEMBER 2025