Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gingerbread Tiramisu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 16 reviews
  • Author: Riley
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes plus overnight chill
  • Yield: 6 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-American
  • Diet: Vegetarian

Description

This Gingerbread Tiramisu is a festive twist on the classic Italian dessert, combining warm spices and rich mascarpone with crisp gingerbread cookies and a fragrant gingerbread coffee soak. Perfect for holiday gatherings, this dessert layers soaked lady fingers and gingerbread cookies with a creamy spiced mascarpone filling, finished with a dusting of cocoa powder and extra cookie decoration.

Ingredients

Scale

Gingerbread Mascarpone

  • 6 large egg yolks
  • 1/3 cup + 3 tbsp (104g) granulated sugar
  • 2 tbsp molasses
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1 tsp vanilla extract
  • 12 oz mascarpone, cold
  • 2 cups heavy cream, divided
  • Crisp gingerbread or gingersnap cookies (e.g., Pepperidge Farm gingerman cookies)

Gingerbread Coffee Soak

  • 2 cups strong brewed gingerbread coffee (or unflavored coffee)
  • 1 1/2 tbsp granulated sugar
  • 1 7oz package lady fingers

For Garnish

  • Cocoa powder, for dusting

Instructions

  1. Prepare the Gingerbread Mascarpone: Fill a pot with a couple inches of water and set over medium heat. In a heat-safe bowl that fits over the pot without touching the water, whisk together the egg yolks and sugar until smooth.
  2. Cook Egg Mixture: Place the bowl over the simmering water and whisk continuously until the sugar dissolves completely, about 5 minutes. Test by rubbing a bit between your fingers—it should feel smooth without sugar granules.
  3. Add Spices and Chill: Remove the bowl from heat and whisk in molasses, ground ginger, cinnamon, kosher salt, and vanilla extract. To chill, either refrigerate until cold or place the bowl in a larger bowl filled with ice, whisking until fully chilled within about 5 minutes.
  4. Incorporate Mascarpone: Whisk the cold mascarpone into the chilled egg mixture until smooth and combined.
  5. Whip Heavy Cream: In a separate bowl, whip 1 1/2 cups of heavy cream to stiff peaks using a hand or stand mixer with a whisk attachment.
  6. Fold Cream into Mascarpone Mixture: Gently fold the whipped cream into the mascarpone mixture until fully combined but still fairly thin.
  7. Prepare Coffee Soak: Mix the granulated sugar into the brewed gingerbread coffee and allow it to cool completely before assembling the tiramisu.
  8. Assemble Lady Finger Layer: Briefly dip lady fingers, one at a time, into the cooled coffee for about one second. Arrange a single layer of soaked lady fingers on the bottom of an 8×8 inch pan, cutting as needed to cover the bottom completely.
  9. Add Mascarpone Filling and Cookies: Use a large ice cream scoop or 1/4 cup measuring cup to spread 5 full scoops of the mascarpone filling evenly over the lady fingers. Arrange a layer of gingerbread cookies on top—do not soak these in coffee as they will soften with the filling.
  10. Second Mascarpone Layer and Lady Fingers: Spread 5 more scoops of mascarpone filling over the gingerbread cookies, then lay down another layer of soaked lady fingers on top.
  11. Top Filling Layer: Add 3 to 4 scoops of mascarpone filling over the final lady finger layer, spreading evenly. Reserve about 1 cup of filling for piping.
  12. Whip Remaining Cream and Fold: Whip the remaining 1/2 cup heavy cream to stiff peaks and fold it into the reserved mascarpone filling.
  13. Pipe and Garnish: Transfer the whipped filling into a piping bag and pipe dollops over the surface of the tiramisu. Dust the top generously with cocoa powder and decorate with extra gingerbread cookies.
  14. Chill and Serve: Refrigerate the assembled tiramisu for at least overnight (24 hours preferred) to enhance flavor and set texture. Slice and serve chilled.

Notes

  • Use high-quality gingerbread coffee for the soak; options include Starbucks, Death Wish Coffee, or Trader Joe’s seasonal gingerbread coffee.
  • Dunk lady fingers only briefly to avoid sogginess; gingerbread cookies should not be dunked to maintain crispness.
  • Chilling the egg yolk mixture thoroughly ensures smooth, stable mascarpone filling.
  • For easier assembly, use an 8×8 inch pan but adjust sizes accordingly if using a different dish.
  • The overnight chill enhances flavor meld and firm texture, but at least 8 hours is required.
  • To speed up chilling, use an ice bath for the egg yolk mixture before folding in mascarpone.

Nutrition

  • Serving Size: 1 slice (approx. 150g)
  • Calories: 450 kcal
  • Sugar: 30 g
  • Sodium: 120 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 210 mg

Find it online: https://cookwithriley.com/gingerbread-tiramisu-recipe/