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Rich TSTE® 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® Cinnamon Ground - True Ceylon, and a sprinkling of TSTE® Ginger Sugar.
From TSTE®4 TBS TSTE® International Breakfast Tea1 TBS TSTE® Ginger Sugar2 tsp TSTE® Cinnamon Ground - True Ceylon
From the Grocer2 boxes gingerbread cake or cookie mix(Ingredients for mix)8 oz mascarpone cheese2 TBS white sugar2 tsp orange zest2 cups heavy whipping cream
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 TSTE® 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 TSTE® Cinnamon Ground - True Ceylon and TSTE® Ginger Sugar. Serve.
Yield: 8 servings Total Time: 1 hr Prep: 15 mins Cook: 45 mins
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