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recipe_392_922202

Gingerbread TEAramisu

Rich TSTE®Ã‚® International Breakfast Tea adds a refreshing twist to moist layers of gingerbread cake in this seasonal spin-off of the popular coffee-flavored dessert. Continue the road to festive flavor with mascarpone cheese, TSTE®Ã‚® Cinnamon Ground - True Ceylon, and a sprinkling of TSTE®Ã‚® Ginger Sugar.

Rich International Breakfast Tea adds a refreshing twist to moist layers of gingerbread cake in this seasonal spin-off of the popular coffee-flavored dessert. Continue the road to festive flavor with mascarpone cheese, Cinnamon Ground - True Ceylon, and a sprinkling of Ginger Sugar.
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Gingerbread TEAramisu
Gingerbread TEAramisu

In stock

$4.29

Summary
    4 Tbsp. International Breakfast Tea
    1 Tbsp. Ginger Sugar
    2 tsp. Cinnamon Ground - True Ceylon
    2 boxes gingerbread cake or cookie mix
    (Ingredients for mix)
    8 oz. mascarpone cheese
    2 Tbsp. white sugar
    2 tsp. orange zest
    2 cups heavy whipping cream
    Prep Time
    15 mins.
    Total Time
    1 hr
    Cook Time
    45 mins.
    Yield
    8 servings
    PREHEAT oven to 350°F. Make both gingerbread cake/cookie mixes according to the package directions for an 8-inch square pan. Allow them to cool completely, then cut into slices about ½-inch thick.
    WHILE cake is cooling, create a strong tea concentrate. HEAT water to 212°F.
    STEEP International Breakfast Tea in 1 cup of water for 4-5 mins., then strain. Allow to cool completely.
    IN a medium bowl, beat together mascarpone cheese, sugar, and orange zest. In another bowl, whip cream until soft peaks form, then fold into the mascarpone cheese.
    LINE a 9x13 pan with half the slices of gingerbread cake.
    SLOWLY pour about half of the tea concentrate over the gingerbread cake. Spread half of the mascarpone cheese mixture on top. Repeat.
    COVER and chill at least 6 hours.
    SPRINKLE the top of the TEAramisu with Cinnamon Ground - True Ceylon and Ginger Sugar. Serve.
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