At Christmas, you sometimes have people at home that want it all – Christmas tree, decorations, gifts, and even food! ;P We don’t mind feeding everyone. We love to cook and bake our traditional Christmas dishes and sweet treats. With main courses, we are often sticking to what we do pretty much every year for decades already, but when it comes to dessert, we like to try something new now and then. A delicious tiramisu may not be an extreme wild experiment, but turning it into a Tiramisu Christmas Wreath is something different, isn’t it? ;)
You can see from the get to that this is not a traditional Tiramisu. It’s not prepared in a bowl or other type of container – you could call it a »freestanding« Tiramisu if you like. If you take a closer look at the recipe and ingredients, you’ll notice that we don’t use eggs or Marsala either. Both of these ingredients can be found in a traditional Tiramisu recipes. We love Tiramisu made like that, but without eggs, the dessert is easier to prepare and less prone to spoiling (Hello Salmonella!). Well, and as for Marsala – we just never have it at home, but we do have Amaretto. Always. ;)
What also distinguishes this tiramisu from other versions is the decoration. For an extra Christmas feeling, our tiramisu has been decorated with some Christmas tree lights for a change. Not real lights, of course, but mascarpone cream mixed with a little food coloring. ;P
Why would someone do that? Without any stuff added on top, the tiramisu already looks wonderful, but I needed something Christmassy for the »Bake Together« with my fellow food blogger Andrea from Zimtkeks & Apfeltarte this month. As we do every month for several years already, we picked a common theme and both developed recipes accordingly. It’s a little thing we do. Well, and since this month’s theme/topic was all about »Christmas wreath«, I wanted to spice up the tiramisu a bit. ;P
Of course, no one has to decorate the Tiramisu this way. If you prefer something a little simpler and classier, you will still hear plenty of »oohs« and »aahs« for the wreath-shaped tiramisu without any decorations. After all, it’s not very common to serve the dessert this way. If you’ve landed here just because of the keyword »tiramisu« but never wanted to make a wreath, you can prepare the whole thing in a large casserole dish, of course. In that case, you might be able to get by with a few less ladyfingers, because they don’t have to provide stability for the entire wreath structure. ;)
Speaking of stability, don’t be stingy with the coffee mixture. Since the ladyfingers are not completely covered with mascarpone cream in this type of tiramisu, you should soak them well with the coffee mixture, especially in the spots that will be exposed later on. But don’t overdo it, otherwise the cookies will become too soft and may get smushed when stacked between layers of mascarpone cream. If we see that there are still dry spots after assembly, we brew some more espresso/coffee and drizzle it over the dry ladyfingers with a spoon.
One more tip. The tiramisu should definitely be left in the fridge for a while so that all the components can get to know each together and the ladyfingers can soften a little more. If you have foods such as cheese in the refrigerator that have a strong smell, you may want to cover the tiramisu – either with a cake dome or loosely with some plastic wrap. If the plastic wrap sticks to the tiramisu, you can »repair« those spots with a little extra dusting of cocoa powder. ;)
In case you want to work a bit less but still like something with Tiramisu, you could also try our Mini Ladyfinger Tiramisu Cakes. They are inspired by a classic Tiramisu, but quicker and easier to prepare. Who wouldn’t be happy to have their own little cake after a nice dinner, right? ;)
Anyone who wants to try something completely different but still keep a connection to Tiramisu – take a look at our Crumbl Style Tiramisu Cookies. These are cookies topped with mascarpone cream and a little cocoa powder. Extremely tasty cookies! A bit bigger though than regular cookies. ;P
INGREDIENTS / ZUTATEN
(9-10 servings)
For the tiramisu:
about. 3/4 cup (180ml) freshly brewed espresso/coffee
3-4 tbsp. Amaretto* (or syrup*)
14 oz. (400g) mascarpone
14 oz. (400g) heavy cream
1.8 oz. (50g) confectioners’ sugar
1 tsp. vanilla extract*
about. 11 oz. (300g) of ladyfingers*
some cocoa powder for dusting
Optional/additional:
some food colors* (red, yellow, blue, green)
a piping bag with a large round piping tip
(9-10 Portionen)
Für das Tiramisu:
etwa 180ml frisch gebrühter Espresso/Kaffee
3-4 EL Amaretto* (oder Sirup*)
400g Mascarpone
400g Schlagsahne
50g Puderzucker
1 TL Vanille Extrakt*
etwa 300g Löffelbiskuit*
etwas Kakao zum Bestäuben
Optional/Zusätzlich:
etwas Lebensmittelfarbe* (rot, gelb, blau, grün)
Spritzbeutel mit großer runder Tülle
DIRECTIONS / ZUBEREITUNG
1. Brew the espresso or coffee, add the Amaretto or syrup and mix to combine. Set aside.
2. Add the mascarpone, heavy cream, confectioners’ sugar, and vanilla extract to a large bowl and mix until well combined. You want a slightly thicker but not too sturdy texture. Transfer the cream to a piping bag with a large round piping tip.
3. Cut the ladyfingers in half diagonally (see picture) and arrange them in a circle on a serving plate. We used about 3.5 oz (100g) of ladyfingers for one layer. Drizzle about 1/3 of the espresso mixture over the cookies. Next, pipe about 1/3 of the mascarpone cream onto the ladyfingers. If you don’t have a piping bag, you can use a spoon or an angled spatula* instead. Repeat the process with ladyfingers, coffee mixture, and mascarpone cream two more times. The last layer of the cream can be piped onto the ladyfingers in small dollops, for example. Dust the tiramisu with cocoa powder and refrigerate for at least 2 hours.
4. If you want to decorate the tiramisu for Christmas, as shown in the pictures, color a small amount of the mascarpone cream with food colors and pipe a string of Christmas lights onto the tiramisu before serving.
1. Den Espresso bzw. Kaffee frisch aufbrühen und dann mit dem Amaretto oder Sirup verrühren. Zur Seite stellen.
2. Mascarpone, Sahne, Puderzucker und Vanille Extrakt in einer großen Schüssel verrühren bzw. aufschlagen – die Masse sollte etwas Stand haben, aber nicht zu stark andicken. Die Creme in einen Spritzbeutel mit großer runder Tülle einfüllen.
3. Die Löffelbiskuit diagonal halbieren (s. Foto) und dann kreisförmig auf einem Servierteller anrichten – wir haben eine Lage Löffelbiskuit bzw. 100g dafür benötigt. Die Kekse mit etwa 1/3 der Espresso-Amaretto-Mischung beträufeln. Etwa 1/3 der Mascarpone Creme auf die Löffelbiskuit aufspritzen. Wer keinen Spitzbeutel hat, kann hier auch einfach mit einem Löffel oder einer Winkelpalette* arbeiten. Den Vorgang mit den zugeschnittenen Löffelbiskuit, Kaffeetränke und Creme noch zweimal wiederholen. Die letzte Schicht Creme kann man z.B. als Tupfen auf die Kekse aufspritzen. Das Tiramisu mit Kakao bestäuben und dann für mindestens 2 Stunden in den Kühlschrank stellen.
4. Wer das Tiramisu, wie auf den Fotos, weihnachtlich dekorieren möchte, kann ein wenig der Mascarpone Creme mit Lebensmittelfarben einfärben und dann vor dem Servieren eine Lichterkette mit bunten Lichtern auf das Tiramisu aufspritzen.
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Here is a version of the recipe you can print easily.
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Tiramisu Christmas Wreath
- Prep Time: 00:20
- Cook Time: 00:00
- Total Time: 02:30
- Yield: 1 1x
- Category: Dessert
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
This Tiramisu Christmas Wreath is the perfect dessert for Christmas if you got a small crowd to feed – a bunch of happy people promised.
Ingredients
For the tiramisu:
about. 3/4 cup (180ml) freshly brewed espresso/coffee
3-4 tbsp. Amaretto* (or syrup*)
14 oz. (400g) mascarpone
14 oz. (400g) heavy cream
1.8 oz. (50g) confectioners’ sugar
1 tsp. vanilla extract*
about. 11 oz. (300g) of ladyfingers*
some cocoa powder for dusting
Optional/additional:
some food colors* (red, yellow, blue, green)
a piping bag with a large round piping tip
Instructions
1. Brew the espresso or coffee, add the Amaretto or syrup and mix to combine. Set aside.
2. Add the mascarpone, heavy cream, confectioners’ sugar, and vanilla extract to a large bowl and mix until well combined. You want a slightly thicker but not too sturdy texture. Transfer the cream to a piping bag with a large round piping tip.
3. Cut the ladyfingers in half diagonally (see picture) and arrange them in a circle on a serving plate. We used about 3.5 oz (100g) of ladyfingers for one layer. Drizzle about 1/3 of the espresso mixture over the cookies. Next, pipe about 1/3 of the mascarpone cream onto the ladyfingers. If you don’t have a piping bag, you can use a spoon or an angled spatula* instead. Repeat the process with ladyfingers, coffee mixture, and mascarpone cream two more times. The last layer of the cream can be piped onto the ladyfingers in small dollops, for example. Dust the tiramisu with cocoa powder and refrigerate for at least 2 hours.
4. If you want to decorate the tiramisu for Christmas, as shown in the pictures, color a small amount of the mascarpone cream with food colors and pipe a string of Christmas lights onto the tiramisu before serving.
Notes
Let your creativity shine in the kitchen!
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