Gingerbread Tiramisu Recipe

Introduction

This Gingerbread Tiramisu is a delightful twist on the classic Italian dessert, perfect for the holiday season. Layers of spiced mascarpone cream, gingerbread cookies, and coffee-soaked ladyfingers come together for a rich and festive treat.

Ingredients

• 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 (such as Pepperidge Farm gingerman cookies)
• 2 cups strong brewed gingerbread coffee (or unflavored coffee)
• 1 1/2 tbsp granulated sugar
• 1 7 oz package lady fingers
• Cocoa powder, for dusting

Instructions

1. Step 1: Prepare a double boiler by filling a pot with a couple inches of water and setting it over medium heat.
2. Step 2: In a heat-safe bowl that fits over the pot without touching the water, whisk together the egg yolks and sugar until smooth.
3. Step 3: Place the bowl over the simmering water and whisk continuously until the sugar is fully dissolved, about 5 minutes. Test by rubbing the mixture between two fingers; it should feel smooth.
4. Step 4: Remove from heat and whisk in the molasses, ground ginger, cinnamon, salt, and vanilla extract.
5. Step 5: Chill the mixture by placing the bowl in the refrigerator or setting it inside a larger bowl filled with ice. Whisk occasionally to cool evenly; it should be completely cold within 5 minutes.
6. Step 6: Once chilled, whisk the cold mascarpone into the egg yolk mixture until smooth.
7. Step 7: In a separate bowl, whip 1 1/2 cups of heavy cream to stiff peaks using a mixer.
8. Step 8: Fold the whipped cream gently into the mascarpone mixture until well combined but still light and fairly thin.
9. Step 9: In another bowl, stir the granulated sugar into the brewed coffee and let it cool completely.
10. Step 10: Briefly dunk lady fingers one at a time into the cooled coffee and arrange them in a single layer at the bottom of an 8×8-inch pan, trimming as needed to fit.
11. Step 11: Spoon five full scoops (using a large ice cream scoop or 1/4 cup measure) of the mascarpone filling over the lady fingers and spread evenly.
12. Step 12: Layer a single layer of gingerbread cookies over the mascarpone. Do not soak these cookies, as they will soften from the filling.
13. Step 13: Add five more scoops of filling on top of the cookies and spread evenly, then add another layer of coffee-soaked lady fingers.
14. Step 14: Spread 3 to 4 scoops of filling over the final layer of lady fingers. At this point, about one cup of filling should remain.
15. Step 15: Whip the remaining 1/2 cup of heavy cream to stiff peaks and gently fold it into the leftover mascarpone filling.
16. Step 16: Transfer the whipped leftover filling into a piping bag and pipe dollops evenly over the surface of the tiramisu.
17. Step 17: Dust the top with cocoa powder and decorate with additional gingerbread cookies if desired.
18. Step 18: Refrigerate the tiramisu overnight for best flavor, or for at least several hours to allow the layers to meld.
19. Step 19: Slice and serve chilled. Enjoy!

Tips & Variations

• Use strong gingerbread-flavored coffee for a deeper spice note, or substitute unflavored coffee if preferred.
• For a boozy twist, add 1-2 tablespoons of coffee liqueur or spiced rum to the coffee soak.
• Make sure to chill the egg yolk mixture thoroughly to avoid any graininess in the final cream.
• Swap gingerbread cookies with gingersnap cookies for a crispier texture.
• If a piping bag is not available, gently spread the whipped filling with a spatula for a rustic look.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. The flavors will develop further after resting overnight. When ready to serve, remove from the fridge and slice with a sharp knife. If you like, let it sit at room temperature for 10-15 minutes before serving for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of gingerbread coffee?

Yes, you can use regular strong brewed coffee if gingerbread-flavored coffee is not available. It will still taste delicious but without the extra spice notes.

Is it safe to use raw egg yolks in this recipe?

This recipe cooks the egg yolks gently over simmering water until the sugar dissolves and the mixture thickens, reducing the risk of raw eggs. For extra safety, use pasteurized eggs if desired.

Gingerbread Tiramisu Recipe

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This Gingerbread Tiramisu is a festive twist on the classic Italian dessert, combining warm spices like ginger and cinnamon with the creamy richness of mascarpone and whipped cream. Layers of lady fingers soaked in spiced gingerbread coffee alternate with crisp gingerbread cookies and a luscious gingerbread-spiced mascarpone filling. This no-bake dessert is chilled overnight for the perfect melding of flavors, dusted with cocoa powder, and garnished with gingerbread cookies to create an indulgent treat perfect for holiday gatherings.

• Author: Logan
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 8 hours 30 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Mascarpone Mixture

• 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 (1 1/2 cups + 1/2 cup)

Cookies and Coffee Soak

• Crisp gingerbread or gingersnap cookies (e.g., Pepperidge Farm Gingerman cookies)
• 2 cups strong brewed gingerbread coffee or unflavored coffee
• 1 1/2 tbsp granulated sugar
• 1 7oz package lady fingers

Garnish

• Cocoa powder, for dusting
• Additional gingerbread cookies for decoration

Instructions

1. Prepare the Gingerbread Mascarpone: Fill a pot with a few inches of water and set over medium heat to create a double boiler. 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 the Egg Mixture: Place the bowl over the simmering water and whisk continuously until the sugar completely dissolves, about 5 minutes. Test by rubbing the mixture between your fingers—no graininess should linger.
3. Add Spices and Chill: Remove the bowl from heat and whisk in molasses, ground ginger, cinnamon, kosher salt, and vanilla extract until combined. To chill, place the bowl in a larger bowl filled with ice and whisk gently until the mixture is completely cold, about 5 minutes.
4. Incorporate Mascarpone: Once chilled, whisk in the cold mascarpone cheese until smooth and combined.
5. Whip Heavy Cream (Part 1): In a separate bowl, whip 1 1/2 cups of heavy cream with a hand or stand mixer until stiff peaks form. Carefully fold this whipped cream into the mascarpone mixture, yielding a fairly thin filling.
6. Prepare the Gingerbread Coffee Soak: Stir the granulated sugar into the brewed coffee and allow the mixture to cool completely before using.
7. Assemble the First Layer: Briefly dunk lady fingers (for just a second) into the cooled gingerbread coffee and arrange them in a single layer to cover the bottom of an 8×8 inch pan, cutting as necessary.
8. Add Mascarpone Layer and Cookies: Use a large scoop or 1/4 cup measure to spread 5 scoops of the mascarpone filling evenly over the lady fingers. Top with a layer of crisp gingerbread cookies, which are not soaked.
9. Repeat Layers: Spread 5 more scoops of mascarpone filling over the gingerbread cookies, then add another layer of soaked lady fingers. Follow with 3-4 scoops of filling, spreading evenly.
10. Whip Heavy Cream (Part 2) and Final Layer: Whip the remaining 1/2 cup of heavy cream to stiff peaks and fold it into the remaining approximately 1 cup of mascarpone filling. Transfer this mixture to a piping bag and pipe dollops over the surface of the tiramisu.
11. Garnish: Dust the layered tiramisu generously with cocoa powder and decorate with additional gingerbread cookies as desired.
12. Chill and Serve: Refrigerate the tiramisu overnight or for at least 8 hours to allow flavors to meld and set. Slice and serve chilled for the best taste experience.

Notes

• Use cold mascarpone and heavy cream for best whipping and texture results.
• Be careful not to over-soak lady fingers to prevent sogginess; a quick dunk is sufficient.
• If gingerbread coffee is unavailable, unflavored strong coffee combined with pumpkin pie spice or gingerbread syrup can be used.
• Chilling the egg yolk mixture quickly over ice helps prevent scrambling and speeds up preparation.
• Allow the tiramisu to chill for a full 24 hours if possible for enhanced flavor development.

Keywords: Gingerbread Tiramisu, Holiday Dessert, No-Bake Tiramisu, Spiced Tiramisu, Christmas Dessert, Mascarpone Dessert