The surprising dessert people are adding to their gingerbread houses

Move aside gingerbread house, a tiramisu version is stealing Christmas. Here’s everything you need to know about making this wondrous centrepiece.

Julia Tanevski

4 min read

December 22, 2023 - 10:50AM

Recipes

Don't miss out on the headlines from Recipes. Followed categories will be added to My News.

The best-ever house renovation.

Gingerbread and Christmas get along like a house on fire, so it’s no surprise that it’s a festive favourite all around the world. This year though, we thought we’d give the classic a coffee-studded makeover, by combining it with one of Australia’s most loved desserts… tiramisu!

Tiramisu gingerbread house… we’re officially moving in!

We’re adding a hint of caffeine and Kahlua to the ‘sugar, spice and everything nice’ dessert this Christmas, and here’s why you should too. The tiramisu gingerbread house is stacked high with layers of mascarpone, sponge fingers and cream as the interior, and is finished with a gingerbread cookie exterior. You get the best of both worlds!

If you’re keen to make a gingerbread house with a difference, look no further.

Tiramisu house cake

Ingredients

500ml (2 cups) espresso, cooled to room temperature

125ml (1 ⁄2 cup) Kahlúa Coffee Liqueur Gingerbread or Captain Morgan Gingerbread Spiced rum (see notes)

900ml thickened cream

500g mascarpone

2 tsp vanilla extract

120g (2⁄3 cup) pure icing sugar, sifted, plus extra, to dust

400g packet savoiardi (sponge finger biscuits)

330g packet Queen Royal Icing Original

Gingerbread

125ml (1 ⁄ 2 cup) golden syrup

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

50g butter

340g (21 ⁄4 cups) plain flour

75g (1 ⁄2 cup) self-raising flour

11 ⁄ 2 tbs ground ginger

11 ⁄2 tsp mixed spice

1 tsp ground cloves

1 ⁄2 tsp bicarbonate of soda

1 egg, lightly whisked

Tiramisu house cake

Method

Step 1: Combine coffee and liqueur in a shallow bowl. Use electric beaters to beat cream , mascarpone , vanilla and icing sugar in a bowl until firm peaks form. Reserve 1 ⁄3 cupful in a small bowl then cover and place in the fridge until required. Spoon remaining into a piping bag fitted with a 1cm plain nozzle.

Step 2: Pipe a small amount of cream mixture onto the centre of a serving plate or cake board and use a palette knife to spread thinly into a rectangle. Quickly dip 1 biscuit into the coffee mixture, allowing excess to drip back into the bowl. Place biscuit crossways on top of cream mixture. Repeat with another 5 biscuits, laying side-by-side in a single layer. Pipe a layer of cream mixture over the top of the biscuits. Repeat layering with another 3 layers of dipped biscuits and cream mixture. Trim 6 biscuits to 8cm long. Dip trimmed biscuits, 1 at a time, in coffee mixture and arrange crossways in a layer over the cream mixture. Top with a layer of cream mixture. Cut 3 biscuits in half. Dip halved biscuits, 1 at a time, in coffee mixture and arrange in a layer over cream mixture. Top with a layer of cream mixture. Dip 2 biscuits in coffee mixture and place lengthways along centre of cream mixture, trimming to fit. Cover cake with remaining cream. Use a palette knife or cake scraper to smooth sides and roof of house. Place in the fridge for 6 hours or overnight to chill.

Step 3: To make the gingerbread, place the golden syrup , brown sugar and butter in a saucepan over low heat. Cook, stirring, for 3-5 minutes or until the butter is melted and the sugar has dissolved. Set aside for 5 minutes to cool slightly. Combine the plain and self-raising flours , ginger , mixed spice , cloves and bicarb in a large bowl. Pour in the brown sugar mixture and egg . Stir until combined. Turn the dough onto a lightly floured surface. Knead until smooth. Divide into 2 portions. Shape into discs. Cover and place in the fridge for 1 hour.

Tiramisu house

Step 4: Line 2 baking trays with baking paper. Roll out 1 portion of dough (see Christmas tip, opposite) on a piece of lightly floured baking paper until 3-4mm thick. Use a small, sharp knife to cut out two 10 x 20cm rectangles, re-rolling dough as necessary. Use a 2cm square pastry cutter to cut out 18 squares from each rectangle to create roof pattern. Re-roll squares with dough offcuts. Use a small, sharp knife to cut two 5 x 6cm rectangles from dough. Use a 5.5cm round cutter to cut 1 disc then cut in half. Use a 4cm square cutter to cut out 6 squares. Use a small star cutter to cut out 2 stars. Place the gingerbread shapes on prepared trays then place in the fridge for 30 minutes to chill.

Step 5: Preheat oven to 170C/150C fan forced. Bake the gingerbread for 10-15 minutes or until light golden and crisp. Set aside on trays to cool completely.

Step 6: Prepare icing with water following packet directions. Transfer to a piping bag fitted with a 2mm plain nozzle. Use picture as a guide to decorate gingerbread. Set aside to set.

Step 7: Spoon reserved cream mixture into a piping bag fitted with a 1cm fluted nozzle. Attach large rectangles to roof of house, gently pressing into cream mixture to secure. Pipe swirls along roof seam. Attach windows, doors and stars. Dust with extra icing sugar.

Notes

Instead of gingerbread Kahlúa or Captain Morgan, you can use plain Kahlúa, another spiced rum, marsala or ginger liqueur.

To go booze-free, replace 125ml (1 ⁄2 cup) alcohol with the same amount of espresso.

If you don’t have all the different sized pastry cutters needed for the gingerbread, use what you’ve got or a small sharp knife.

How far in advance can you make a gingerbread house?

If you’re making the gingerbread from scratch, the cookies can be made up to 1 week in advance to the big day and stored at room temperature or in the fridge. But, they can also be frozen for about 3 months in advance! Just thaw at room temperature when you’re ready to assemble.

Tiramisu house cake

Is the gingerbread house made of ginger?

Yes! Gingerbread is made using ginger powder to give that kick of festive spice. It’s also combined with other spices like cinnamon and cloves for extra warmth.

Why is the gingerbread house a Christmas tradition?

Gaining popularity in the 1800’s, gingerbread houses originate from Germany. It’s thought that the fairytale Hansel and Gretel influenced the rise of gingerbread houses after its release in 1812!