Gingerbread Cranberry Tiramisu


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Gingerbread Cranberry Tiramisu


  • 1 1/2 cup all-purpose flour
    *You can mix 3/4 cup spelt flour and 3/4 cup all-purpose for a healthier version.
  • 1/3 cup chickpea flour or corn starch
  • 1 tsp cacao powder
  • 1/2 cup brown sugar or coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar
  • pinch of salt
  • 1 1/2 tsp gingerbread spice (see below)
  • 1 tsp vanilla essence
  • 3/4 cup almond milk
  • 400ml soy whip or cooled coconut cream whipped
  • 12 tbsp maple syrup
  • extra cacao powder for dusting
  • extra coconut for decorating sugar

Cranberry Ginger Compote:

  • Two cups fresh cranberries or raspberries
  • 2/3 cup maple syrup or agave
  • 1/2 tsp dry ginger powder
  • 1 Tbsp lemon juice
  • pinch of salt

Coffee Syrup:

  • 1 1/2 tsp espresso powder mixed with 1/2 cup water, or one espresso shot diluted with 2/3 cup boiling water
  • 1/2 cup coconut sugar or maple syrup

Gingerbread Spice:

  • 2 Tbsp ground allspice
  • 2 Tbsp ground cinnamon
  • 2 Tbsp ground ginger
  • 1 Tbsp ground cloves
  • 1 Tbsp ground nutmeg
  • pinch of black pepper
    *Store in a container for future use.


Whipped Coconut Cream:

  1. Pour the coconut cream or soy whip into a cooled bowl.
  2. Beat slowly while adding the sugar or maple syrup until the cream thickens (about 5-8 minutes on high).
  3. Place in the fridge until assembling.

Cranberry Ginger Compote:

  1. Bring all of the ingredients to a boil for 15-20 minutes on medium until the cranberries have softened and become jammy.
  2. Place in a glass container in the fridge for up to two weeks.


  1. Preheat oven to 175 degrees Celcius.
  2. Mix the dry ingredients for the “sponge” cake of the tiramisu, and set aside.
  3. Pour the apple cider vinegar into the almond milk and let it curdle a bit before mixing the wet into the dry ingredients. Mix well until there are no lumps.
  4. Place parchment paper on a square baking tray of your choice, you can even use a bread tin if you choose to slice the layers for the tiramisu.
  5. Sprinkle on some coconut sugar before pouring on the batter, smoothing out with a spatula.
  6. Tap the tray to get rid of the air bubbles and once the oven is ready, place the tray in the middle rack to bake for 20-25 minutes until golden.
  7. While the cake is baking, start by making the syrup, by bringing everything to a boil until the sugar has dissolved. You can double the recipe or even add some brandy to make it more moist or boozy.
  8. Once the cake is finished, remove and let it cool.
  9. Whip the soy whip or coconut cream while the cake is cooling and then once cooled start by slicing the sponge cake into 1-2 cm in height and 5-6 long fingers to fit into the bread tin that you are going to use.
  10. Place baking paper in the bread tin to ensure easy removal of the tiramisu once it’s serving time.
  11. Start by layering the bottom of the cake with the sponge fingers neatly stacked together, drizzle over generous amounts the coffee syrup, add the cranberry compote or fresh raspberries on top and then a couple of Tbsp of the soy whip or coconut whip on top.
  12. Smooth out and layer again until the bread tin if full and the last layer is the soy or coconut whip.
  13. Make a pattern on top with a spoon or you can even pipe the soy whip into a piping bag with a star nozzle to make a pretty pattern.
  14. Then sprinkle over extra coconut sugar and sift over the cacao powder.
  15. Place in the fridge to set for at least an hour and a half before removing, slicing and serving with shavings of chocolate on top.


You can find more of Mariza’s recipes at Life in the South.



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