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Easy Gingerbread Tiramisu Recipe

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★★★★★

4.4 from 120 reviews

This Easy Gingerbread Tiramisu is a delightful twist on traditional tiramisu, featuring a light and airy gingerbread-flavored angel food cake layered with a fluffy meringue frosting. The cake incorporates rainbow sprinkles for a fun texture and colorful surprise inside. Perfect for holiday celebrations or any time you want a festive yet elegant dessert.

Ingredients

Scale

For the Cake:

  • 12 large egg whites, room temperature (about 13 oz)
  • 1 1/2 cups sugar, divided
  • 3/4 cup plus 1 tablespoon cake flour
  • 1 teaspoon vanilla extract
  • Pinch of cream of tartar
  • 1/8 teaspoon salt
  • 1/3 cup rainbow sprinkles

For the Frosting:

  • 1 1/4 cups sugar
  • 6 large egg whites (about 6 oz)
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt

Instructions

  1. Preheat and Prepare Flour Mixture: Preheat your oven to 350°F (175°C) and prepare an ungreased 9-inch tube pan. Sift the cake flour 4-5 times into a medium bowl to aerate it. Add 3/4 cup of sugar and the rainbow sprinkles to the sifted flour. Use a fork to thoroughly mix the ingredients. Multiple siftings ensure a light and fluffy angel food cake texture.
  2. Whip Egg Whites for Cake: Place the 12 room temperature egg whites in the bowl of a stand mixer. Add a pinch of cream of tartar, 1 teaspoon vanilla extract, and 1/8 teaspoon salt. Beat at medium speed until the egg whites are frothy, about 2 minutes. Gradually add 3/4 cup sugar, sprinkling 1 tablespoon at a time while counting to 10 between each addition. Continue beating until shiny stiff peaks form.
  3. Fold in Flour Mixture: Gently fold one third of the flour mixture into the meringue with a spatula. Once partially incorporated, fold in the remaining flour mixture in two batches, being careful not to deflate the meringue. Spoon the batter into the prepared tube pan, smoothing the top. Tap the pan gently on the counter to release large air bubbles.
  4. Bake the Cake: Bake for 45 to 50 minutes until a skewer inserted in the center comes out clean. Remove the cake from the oven and immediately invert the pan upside down to prevent sinking. Let the cake cool completely in the pan before removing it. To ease removal, run a thin knife around the edges once cooled.
  5. Prepare the Frosting: About 30 to 60 minutes before serving, combine the 6 egg whites and 1 1/4 cups sugar in the bowl of a stand mixer. Place the bowl over a pot of simmering water (double boiler), making sure the water doesn’t touch the bowl’s bottom. Whisk constantly until the sugar dissolves and the mixture is too hot to touch.
  6. Whip the Frosting: Remove the bowl from heat and attach it to the stand mixer. Whip on medium-high speed until the mixture has cooled, doubled in size, and is light and fluffy, forming soft but stable peaks. Gently mix in 3/4 teaspoon vanilla extract and 1/2 teaspoon kosher salt, whipping briefly to combine.
  7. Serve: Slice the cooled angel food cake and frost with the prepared fluffy meringue frosting. Enjoy this airy and flavorful gingerbread-inspired delight.

Notes

  • Make sure your egg whites are at room temperature for better volume when whipped.
  • Sifting flour multiple times is critical for the light, airy texture typical of angel food cakes.
  • Do not grease the tube pan as the batter needs to cling to the sides to rise properly.
  • Inverting the cake immediately after baking prevents it from collapsing as it cools.
  • The meringue frosting is prepared over a double boiler to ensure the sugar dissolves fully and creates a stable, fluffy topping.
  • Store any leftovers covered in the refrigerator for up to 2 days for best freshness.
  • The rainbow sprinkles add a festive look and texture but can be omitted for a more classic flavor.

Keywords: gingerbread tiramisu, angel food cake, meringue frosting, holiday dessert, easy tiramisu twist, fluffy cake, festive dessert

Find it online: https://bakedbylisa.com/easy-gingerbread-tiramisu-recipe/