Gingerbread Tiramisu

Bring the red wine to a simmer in a saucepan. Rinse the orange hot, cut the peel small and cut into tender strips and add to the red wine form. Cut open the vanilla pod, scrape out the pulp and add to the red wine form and pull with the remaining spices.

Separate the eggs and beat the yolks and sugar with a mixer over a warm water bath until creamy. Mix the mascarpone with a tiny bit of red wine stock in a baking bowl and stir until smooth. Now fold in the egg and sugar mixture.

In a shallow dish, form a layer of gingerbread and drizzle with the red wine stock. Form a layer of mascarpone cream on top, layer the remaining gingerbread on top of the cream and spread with a second layer of mascarpone cream.

Cover the tiramisu and let it sit for at least 3 hours – better one night. Shortly before serving, dust with cocoa powder and form the grated chocolate over the top.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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