I have to say, this Gingerbread Tiramisu Recipe is something truly special. Imagine the cozy warmth of gingerbread spices mingling with creamy mascarpone and coffee-soaked lady fingers—it's like holiday magic in a dessert glass. Once you try this, it's hard to go back to the classic tiramisu.

The image shows a close-up of a tiramisu dessert in a white rectangular dish with one large piece taken out. The tiramisu has three visible layers of light brown coffee-soaked ladyfinger biscuits separated by creamy white mascarpone cheese layers. The top is decorated with alternating dollops of white cream and light brown cream dusted with dark cocoa powder, creating a textured pattern. The dish sits on a soft white marbled surface, and in the foreground, a woman's hand is holding a white baking cup with cookies inside. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Tiramisu Recipe
Top Tip
How to Serve Gingerbread Tiramisu Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Tiramisu Recipe

Why You'll Love This Recipe

What really gets me about this Gingerbread Tiramisu Recipe is how it captures the essence of gingerbread without losing the lush texture that tiramisu is known for. It's a festive twist that’s both familiar and exciting, plus it’s a crowd-pleaser every single time I bring it out.

Seasonal Flavor Burst: The blend of ginger, cinnamon, and molasses adds nostalgic warmth perfect for fall and winter.
Layered Textures: Soft lady fingers soaked in spiced coffee plus crisp gingerbread cookies provide delightful contrast.
Rich Mascarpone Filling: The mascarpone is whipped with heavy cream to achieve a perfectly light yet indulgent finish.
Make-Ahead Friendly: It tastes even better after resting overnight, making your holiday prep easier.

Ingredients & Why They Work

Each ingredient in this Gingerbread Tiramisu Recipe plays a key role to balance flavor and texture. Here’s the scoop on why these staples come together so well—and some tips to help you shop smart.

Flat lay of whole uncracked brown eggs with clean shells, a small white bowl of granulated sugar, a small white bowl of dark molasses, fresh ground cinnamon and ginger powders in small white bowls, a pinch of kosher salt in a small white bowl, fresh vanilla bean pod, a block of cold mascarpone cheese, a small white bowl of heavy cream, crisp gingerbread cookies arranged neatly, whole ladyfingers, a small white bowl of cooled brewed coffee with a deep brown color, a small white bowl of cocoa powder for dusting placed symmetrically on a simple white ceramic plate, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Egg yolks: They’re the base for the rich, custardy mascarpone mixture; whisking carefully ensures a smooth, creamy texture.
Granulated sugar: Sweetens and helps stabilize the egg yolks for the custard.
Molasses: Adds that classic dark, smoky sweetness that defines gingerbread flavor.
Ground ginger and cinnamon: The warming spices that give this tiramisu its signature holiday taste.
Kosher salt: Enhances the spices and balances sweetness.
Vanilla extract: Adds subtle depth and rounds out the flavors.
Mascarpone: The creamy, tangy heart of tiramisu; keep it cold for best results.
Heavy cream: Whipped into peaks to lighten the mascarpone and give the dessert an airy feel.
Crisp gingerbread or gingersnap cookies: I love Pepperidge Farm Gingerman cookies – they stay crunchy just enough to add texture without overpowering.
Strong brewed gingerbread coffee: This is what soaks the lady fingers to infuse that bold, spiced coffee flavor.
Lady fingers: Classic tiramisu base, perfect for soaking up that coffee mixture without getting soggy too fast.
Cocoa powder: For dusting on top—because no tiramisu feels complete without it.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Gingerbread Tiramisu Recipe is that it's so adaptable! I usually stick to the original, but sometimes I mix in a few fun twists to suit the occasion or dietary needs.

Variation: I once swapped out the regular lady fingers for a gluten-free version and it still held up beautifully—great if you’re baking for friends with allergies.
Richer Spice Blend: Try adding a pinch of nutmeg or cloves if you want a more intense gingerbread aroma—it’s a personal favorite pick-me-up on a chilly night.
Alternative Coffee: If you don’t have gingerbread coffee on hand, a mix of espresso with a splash of molasses and a pinch of cinnamon works wonders.
Decor Twist: Swap cocoa powder for cinnamon sugar dusting on top for a sweeter finish and garnish with candied ginger pieces for extra zing.

Step-by-Step: How I Make Gingerbread Tiramisu Recipe

The image shows a slice of layered dessert on a white plate. The dessert has three visible layers: the bottom and middle layers are made of soft, light brown cake soaked in cream, while the cream fills the layers between the cakes. The top layer consists of a thick white creamy layer with dark brown cocoa powder sprinkled in small clusters. A small, light brown heart-shaped cookie is placed standing on the cream at the top center. The plate sits on a white marbled surface with some cocoa powder and another cookie out of focus in the foreground. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk the Gingerbread Mascarpone Base

This part is key to getting that luscious filling. I use a double boiler setup—a heat-safe bowl over simmering water—to gently whisk egg yolks and sugar until that sugar dissolves completely. It takes about 5 minutes, and the test is rubbing a bit between your fingers to check for any grit. Then, off the heat, I add molasses and those signature spices. For chilling, I recommend plunging the bowl into an ice bath and whisking frequently to cool it fast—no one wants to wait ages! After it’s cold, folding in cold mascarpone and whipped cream makes the mixture silky and light.

Step 2: Prepare the Coffee Soak and Layers

Mix sugar into your brewed gingerbread coffee and let it cool completely—that’s important to avoid soggy layers. Use this to quickly dip your lady fingers, no more than a second per side, so they soak up just enough without falling apart. I line them in my 8×8 pan, layering scoops of the mascarpone mixture, then a layer of crisp gingerbread cookies (no soaking here—they add crunch!). Alternate layers, finishing with a final topping of piped mascarpone mixed with freshly whipped cream for that elegant look.

Step 3: Chill and Serve

This is the hardest part to wait for! I always refrigerate my tiramisu for at least 8 hours, preferably 24. This resting time lets the flavors blend, and the texture become perfectly creamy yet firm enough to slice. Before serving, a dusting of cocoa powder and a few cookie decorations make it look irresistible.

Top Tip

Over the years, I've learned a few tricks to nail this Gingerbread Tiramisu Recipe every time. These little touches make a big difference in texture and flavor.

Gentle Whisking: When warming the yolks and sugar, don’t rush or overheat—the mixture should be warm but not hot, or your eggs can scramble.
Quick Coffee Dunk: Lady fingers soak fast, so just a brief dip keeps them perfect—memorize that one-second rule!
Cold Mascarpone: Keep your mascarpone well chilled before folding to help keep the filling stable and luxuriously smooth.
Overnight Rest: It’s tempting to dig in early, but the longer this dessert chills (up to 24 hours), the better the layers marry.

How to Serve Gingerbread Tiramisu Recipe

gingerbread tiramisu - Serving Suggestion

Garnishes

I love topping this tiramisu with a simple dusting of cocoa powder, but I often add a few whole gingerbread cookies or a sprinkle of crushed gingersnaps for texture and a festive look. Sometimes a few fresh cranberries or a sprig of rosemary adds a vibrant, holiday touch that’s just gorgeous on the table.

Side Dishes

Since this dessert is quite rich, I usually pair it with something light and fresh like a crisp winter fruit salad or a small scoop of vanilla gelato. It balances the flavors and makes the meal feel complete without being overpowering.

Creative Ways to Present

For holiday parties, I sometimes serve this tiramisu in individual glasses layered with gingerbread cookie crumbs on the bottom and topped with whipped cream swirls. It’s pretty and means everyone gets their own perfect portion without fuss!

Make Ahead and Storage

Storing Leftovers

Any leftover Gingerbread Tiramisu keeps beautifully in the fridge, covered tightly with plastic wrap or an airtight lid. I find it stays fresh and delicious for up to 3 days, and the flavors actually deepen as it sits.

Freezing

Freezing tiramisu can be a little tricky because of the cream, but I’ve successfully frozen portions wrapped well in plastic and foil. Just thaw overnight in the fridge before serving, and give it a gentle stir to refresh the texture.

Reheating

I don’t recommend reheating tiramisu since it’s best enjoyed chilled. If you want it less cold, just let it sit at room temperature for 15-20 minutes before serving—it softens perfectly without losing that signature creamy richness.

Frequently Asked Questions:

Can I make this Gingerbread Tiramisu Recipe without alcohol?

Absolutely! This recipe doesn’t use any alcohol, making it perfect for all ages or anyone avoiding alcohol. The gingerbread coffee soak brings plenty of flavor without the need for spirits.

What coffee can I use if I can’t find gingerbread coffee?

You can easily substitute with strong brewed espresso or regular coffee and add a teaspoon of molasses plus a pinch of cinnamon and ground ginger to mimic that signature gingerbread flavor.

How long should I chill the tiramisu before serving?

For the best flavor and texture, I recommend chilling it for at least 8 hours or preferably overnight. This rest allows the flavors to meld and the creamy layers to set perfectly.

Can I use homemade gingerbread cookies instead of store-bought?

Definitely! Homemade gingerbread cookies work wonderfully and can add a personal touch. Just make sure they’re crisp to maintain texture when layered with the mascarpone filling.

Final Thoughts

This Gingerbread Tiramisu Recipe feels like a warm hug on a chilly day. It’s the perfect combination of spice, coffee, and creamy indulgence that brings a little extra joy to the holidays (or really any time you want to treat yourself). Trust me, once you make it, you’ll be reaching for it year after year. So grab your ingredients, follow these steps, and prepare to impress your friends and family with this cozy, festive twist on a beloved classic.