The surprising dessert people are adding to their gingerbread houses

It’s no wonder that gingerbread and Christmas go together like a house on fire. We thought this year we would give the classic a coffee-studded makeover by combining it with one of Australia’s favorite desserts, tiramisu.

We’re moving into our Tiramisu Gingerbread House!

Here’s why we’re adding Kahlua and caffeine to our sugar spice and everything nice dessert’ this Christmas. The interior of the tiramisu gingerbread is made up of layers of Cream, mascarpone, and sponge fingers. It is then finished with a gingerbread exterior. The best of both worlds is yours!

You can make a different gingerbread home.

Ingredients

500ml (2 cups) espresso cooled to room temperature

Kahlua Coffee Liqueur Spiced Rum or Captain Morgan Gingerbread Spiced Rum (see notes).

900ml thickened Cream

Mascarpone 500g

2 tsp vanilla extract

120g pure icing, sifted (about 1/3 cup), plus extra to dust

Savory finger biscuits in 400g pack

Queen Royal Icing Original 330g Packet

Gingerbread

125ml (1 / 2 cup) golden syrup

100g (firmly packed, 1 /2 cup) brown sugar

50g butter

Plain flour – 340g (21/4 cups).

75g (1 /2 cup) self-raising flour

11 / 2 tbs ground ginger

11 /2 tsp Mixed Spice

1 tsp of ground cloves

Bicarbonate of soda, 1 / 2 tsp

1 Egg, lightly whisked

Method

Step 1. Combine coffee and liqueur in a shallow bowl. Beat cream, mascarpone, vanilla, and icing in a large bowl with electric beaters until firm peaks are formed. Reserve 1/3 cup in a small dish, cover it and keep it in the refrigerator until needed. Pour the remaining mixture into a piping bag fitted with a plain 1cm nozzle.

Step 2: Pipe a small amount onto the middle of a cake plate or serving plate and spread it into a rectangular shape with a palette knife. Dip one biscuit quickly into the coffee mixture. Allow the excess to drip into the bowl. Place biscuits crossways over the cream mixture. Repeat the process with five more biscuits laid side-by-side. Over the biscuits, pipe a layer with the cream mixture. Repeat the layering process with three more layers of biscuits dipped in cream mixture. Trim six biscuits 8cm in length. Dip each biscuit, one at a time, in the coffee mixture, and then arrange them crossways, in a layer, over the cream mixture. Add a layer to the top of the cream mixture. Three biscuits should be cut in half. Dip each half of the biscuit in the coffee mixture, one at a time. Arrange in a layer on top of the cream mixture. Add a layer to the cream mixture. Place two biscuits lengthways in the center of the cream mixture. Trim to fit. Cover the cake with the remaining Cream. Use a cake scraper or a palette knife to smooth the sides and roof. Place the house in the refrigerator for six hours or overnight.

Step 4: To make gingerbread, heat the butter, golden syrup, and brown sugar in a pan. Stirring constantly, cook for 3-5 mins or until butter has melted and sugar is dissolved. Allow to cool for 5 minutes. In a large bowl, combine the plain and self-raising flour, ginger, mixed spice, cloves, and bicarb. Pour the egg and brown sugar mixture into a large bowl. Stir until combined. Turn the dough out onto a lightly floured surface. Knead until smooth. Divide into two portions. Shape into discs. Cover and place the discs in the refrigerator for an hour.

Step 5: Line 2 baking trays (with baking paper). Roll out one portion of dough on lightly floured baking parchment until it is 3-4mm thick (see the Christmas tip opposite). Cut out two rectangles of 10 x 20 cm using a small sharp knife, rerolling the dough as needed. Cut out 18 squares per rectangle using a 2cm pastry cutter. Reroll the squares using dough scraps. Cut two rectangles of dough measuring 5 x 6cm with a small, fine knife. Cut one disc in half using a 5.5cm cutter. Cut six squares with a 4cm cutter. Cut out two stars using a small star-shaped cutter. Place the gingerbread shapes onto the prepared trays and place them in the refrigerator for 30 minutes.

Step 5 Preheat oven to 170C/150C with fan force. Bake the gingerbread for 10 to 15 minutes or until golden brown and crisp. Place the trays aside to cool completely.

Step 6:Prepare the icing by adding water according to the instructions on the packet. Transfer to a piping nozzle fitted with a plain 2mm nozzle. Decorate gingerbread using the picture. Set aside for a few hours to allow the gingerbread to harden.

Step 8: Scoop the reserved cream mixture into a piping bag with a 1cm fluted nozzle. Attach large rectangles on the roof of the house by gently pressing them into a cream mixture. Pipe swirls on the roof seam. Attach stars, windows, and doors. Dust the icing with additional icing sugar.

Notes

You can substitute gingerbread Kahlua for Captain Morgan or another spiced rum. You can also use ginger liqueur, marsala, or another spiced rum.

Replace 125ml (12 cups) of alcohol with espresso to go booze-free.

Use a sharp knife or what you have if you don’t own all the sizes of pastry cutters required for gingerbread.

How far ahead can you prepare a gingerbread home?

You can make the gingerbread cookies up to a week before the big day. Store them at room temperature or in the refrigerator. They can be frozen up to 3 months ahead! When you are ready to assemble, thaw them at room temperature.

Does the gingerbread house contain ginger?

Yes! Gingerbread can be spiced up with ginger powder. Ginger powder is also mixed with spices such as cinnamon and cloves to add extra warmth.

Why is gingerbread a Christmas tradition?

Gingerbread houses are a German invention that gained popularity in the 1800s. The fairytale Hansel and Gretel, which was released in 1812, is thought to have influenced the popularity of gingerbread homes.