Gingerbread Tiramisu
Gingerbread Tiramisu is my holiday twist on the classic Italian dessert, and it’s one I come back to every winter. It has all the cozy flavors you expect this time of year; warm gingerbread spice, rich espresso, and a light mascarpone cream. Finished with a simple dusting of cocoa powder, it’s elegant without being overly-complicated and perfect for sharing during the holiday season.
We all know that the magic of tiramisu lies in its layers, and this version takes that idea to the next level. Instead of the traditional espresso-soaked ladyfingers, it also combines crisp ginger snap cookies and a fluffy gingerbread-spiced mascarpone cream. To finish, I top it with cute little gingerbread men for a playful, festive touch that makes it feel extra special this time of year.
If you love this tiramisu, you’ll also enjoy some of my other favorite holiday desserts. From my Chocolate Espresso Cake, Caramel Cookie Bars, and Brioche Babka.
Why You’ll Love This Recipe
- Loaded with gingerbread flavor- If you’re a gingerbread lover, then this dessert is for you. Each layer is packed with warm spices, sweet molasses, and crisp gingerbread cookies.
- Perfect for the holidays- A crowd-pleaser that’s great for family gatherings or sharing with friends.
- Rich and creamy- The gingerbread mascarpone cream is silky smooth, without being too heavy or overly sweet.
- No-bake dessert- Easy to assemble and stress-free, so you can enjoy the holiday season instead of spending all day baking in the kitchen
- Make ahead- You can assemble it the night before or even a day in advance. Chilling gives the flavors time to meld, making it even more delicious when it’s time to serve.
Key Ingredient Notes
- Egg yolks- Gives the tiramisu a rich, silky texture and forms the base of the mascarpone cream.
- White granulated sugar- This helps sweeten the custard and gives structure when whipped with the egg yolks.
- Molasses- Use unsulphured molasses for that classic gingerbread flavor.
- Spices- I use ground ginger, cinnamon, numeg, and cloves.
- Vanilla- I use vanilla bean paste for its warm flavor and pretty flecks throughout the custard, but vanilla extract works perfectly too.
- Mascarpone- Let it come to room temperature so it blends smoothly and the cream stays lump free.
- Cream cheese- This gives the tiramisu cream great texture and a bit of tang. Again, make sure to soften the cream cheese at room temperature a couple hours before mixing.
- Heavy whipping cream- Cold cream whips best. Keep it in the fridge until you’re ready to use it.
- Espresso or strong brewed coffee- Cool completely before assembling so the cookies don’t turn mushy.
- Ladyfingers- Light, crisp sponge cookies traditionally used in tiramisu. You can usually find them in the cookie aisle or in the Italian foods section.
- Gingerbread or gingersnap cookies- Crisp cookies work best. I use Pepperidge Farm Gingerman Cookies.
- Cocoa powder- I use unsweetened Dutch-processes cocoa powder for dusting the top.
Step By Step Instructions
Gingerbread Mascarpone Cream
STEP 1: Make the egg yolk mixture. Whisk the egg yolks and 1/2 cup granulated sugar in a heatproof bowl. Then, place the bowl over a saucepan of gently simmering water, making sure the bottom doesn’t touch the water. Continue whisking until the mixture becomes pale yellow, thick, and warm to the touch.
STEP 2: Add the gingerbread spices. Once thickened, remove the bowl from the heat. Then, whisk in the molasses, ground ginger, cinnamon, nutmeg, cloves, and vanilla bean paste until smooth and well combined.
STEP 3: Mix in the mascarpone. Using a hand mixer, slowly add the cream cheese to the egg yolk mixture, a little at a time, beating gently after each addition. Add the mascarpone and continue mixing until smooth and fully combined.
STEP 4: Whip the cream. Meanwhile, in a separate bowl, whip the cold heavy cream and 2 tbsp sugar until soft peaks form. Be careful not to over whip; you want it light and fluffy.
STEP 5: Fold in the whipped cream. Gently fold the whipped cream into the mascarpone mixture in two additions, using a light hand to keep the filling airy.
Assemble The Gingerbread Tiramisu
STEP 1: Assemble the first layer. Mix the sugar with the espresso until dissolved. Allow it to cool completely before assembling. Quickly dip the ladyfingers into the cooled espresso, just long enough to coat them. Then, arrange them in a single layer in the bottom of your 9×9 baking dish.
STEP 2: Add the filling. Next, spread one-third of the gingerbread mascarpone filling evenly over the cookies, smoothing it out with a spatula.
STEP 3: Add the gingerbread cookies. Place a layer of gingerbread cookies directly on top of the mascarpone filling, no dipping needed. The mascarpone cream will soften the cookies as they sit.
STEP 4: Repeat the layers. Spread the second third of the mascarpone filling evenly over the gingerbread cookie layer. Then, add another layer of dipped ladyfingers and top with the remaining mascarpone filling, smoothing it evenly across the top. You should now have two layers of dipped ladyfingers, one layer of gingerbread cookies, and three layers of mascarpone filling.
STEP 5: Chill and set. Place the tiramisu in the refrigerator for at least 6 hours, or overnight, so the layers can set.
STEP 6: Finish and serve. Just before serving, dust the top generously with cocoa powder. Then, gently press a few small gingerbread men into the top for garnish.
Tips For Success
- Room temperature ingredients- Make sure to pull the mascarpone and cream cheese from the refrigerator 2 hours before mixing. Allowing them to come to room temperature helps them blend smoothly and prevents a lumpy or grainy filling.
- Whip the cream to soft peaks- Over-whipped cream can make the filling dense instead of light. Stop as soon as it holds its shape but still looks fluffy.
- Dip quickly- Give the cookies a quick dip on each side. They should be lightly moistened, not saturated, or they’ll fall apart when layered.
- Fold gently- When combining the mascarpone mixture and whipped cream, use a light hand so the filling stays light and fluffy.
- Chill long enough. This dessert really needs time to set. At least 6 hours, but overnight is even better for clean layers and better flavor.
FAQ’s and Troubleshooting
Sturdy gingerbread cookies or ginger snaps work best. Avoid soft cookies, as they can break down too quickly once dipped. For this recipe, I use Pepperidge Farm gingerman cookies. Trader Joe’s triple ginger snaps are a great option as well.
No, this recipe does not use raw eggs. The eggs and sugar mixture is gently cooked over a double boiler. Using pasteurized eggs is another easy way to be extra safe.
It’s usually because the mascarpone and cream cheese wasn’t fully at room temperature before mixing. Letting it soften first ensures a smooth, creamy filling.
Ladyfingers absorb liquid very quickly, so a fast dip is key. One or two seconds per side in the coffee mixture is plenty to soften them without making them mushy. This will help the layers hold their shape.
This tiramisu will keep well in the refrigerator for up to 3 days. Store it covered tightly with plastic wrap or in an airtight container to prevent it from absorbing any odors in the fridge and to keep the layers fresh.
I do not recommend freezing this tiramisu. The creamy layers can separate and the cookies may become soggy or watery once thawed. It’s best enjoyed fresh from the refrigerator.
More Holiday Recipes
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Gingerbread Tiramisu
Ingredients
Gingerbread Mascarpone Cream
- 5 egg yolks
- 1/2 + 2 tbsp cup white granulated sugar , divided
- 1 tsp vanilla bean paste
- 3 tbsp molasses
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- pinch of salt
- 8 oz mascarpone, softened, room temperature
- 8 oz cream cheese, softened, room temperature
- 1 1/2 cups heavy whipping cream , chilled
Assembly
- 1 1/2 cups espresso or strong coffee , cooled
- 1 tbsp white granulated sugar
- 28 ladyfingers
- 12 gingerman cookies, Pepperidge Farms, or any crisp gingersnap cookie
- 2 tbsp dutch-processed cocoa powder
Instructions
Gingerbread Mascarpone Cream
- Whisk the egg yolks and 1/2 cup granulated sugar in a heatproof bowl. Then, place the bowl over a saucepan of gently simmering water, making sure the bottom doesn't touch the water. Continue whisking until the mixture becomes pale yellow, thick, and warm to the touch.
- Once thickened, remove the bowl from the heat. Then, whisk in the molasses, ground ginger, cinnamon, nutmeg, cloves, and vanilla bean paste until smooth and well combined.
- Using a hand mixer, slowly add the cream cheese to the egg yolk mixture, a little at a time, beating gently after each addition. Add the mascarpone and continue mixing until smooth and fully combined.
- Meanwhile, in a separate bowl, whip the cold heavy cream and 2 tbsp sugar until soft peaks form. Be careful not to over whip; you want it light and fluffy.
- Gently fold the whipped cream into the mascarpone mixture in two additions, using a light hand to keep the filling airy.
Assembly
- Mix the sugar with the espresso until dissolved. Allow it to cool completely before assembling. Quickly dip the ladyfingers into the cooled espresso, just long enough to coat them. Then, arrange them in a single layer in the bottom of your 9×9 baking dish.
- Next, spread one-third of the gingerbread mascarpone filling evenly over the cookies, smoothing it out with a spatula.
- Place a layer of gingerbread cookies directly on top of the mascarpone filling, no dipping needed. The mascarpone cream will soften the cookies as they sit.
- Spread the second third of the mascarpone filling evenly over the gingerbread cookie layer. Then, add another layer of dipped ladyfingers and top with the remaining mascarpone filling, smoothing it evenly across the top. You should now have two layers of dipped ladyfingers, one layer of gingerbread cookies, and three layers of mascarpone filling.
- Place the tiramisu in the refrigerator for at least 6 hours, or overnight, so the layers can set.
- Just before serving, dust the top generously with cocoa powder. Then, gently press a few small gingerbread men into the top for garnish.
The word Tiramisu does not appear on the Pin image
Hi Rosalie,
Thank you for letting me know, it was a typo. I went ahead and fixed it 🙂