Easy Gingerbread Tiramisu Recipe

Introduction

This Easy Gingerbread Tiramisu combines festive holiday flavors with the classic Italian dessert. Creamy mascarpone, spiced gingerbread cookies, and rich coffee create a delightful layered treat perfect for winter gatherings.

Ingredients

• 2 cups heavy cream
• 3 egg yolks
• 1 1/4 cups powdered sugar
• 2 1/4 cups mascarpone cheese
• 1/2 cup eggnog
• 40 gingerbread cookies
• 1/2 cup coffee
• 1 tsp rum extract
• Cocoa powder, for dusting
• Crushed gingerbread cookies, for topping

Instructions

1. Step 1: In a mixing bowl, whip the heavy cream with a hand mixer until stiff peaks form. Set aside.
2. Step 2: In a separate bowl, whisk together the egg yolks and powdered sugar until the mixture lightens to a pale yellow. Add mascarpone cheese and whip until smooth and free of lumps.
3. Step 3: Gently fold the whipped cream into the mascarpone mixture until well combined and no streaks remain.
4. Step 4: In a small bowl, combine the hot coffee, rum extract, and eggnog for dipping the gingerbread cookies. Stir thoroughly.
5. Step 5: Prepare a 9×9 inch baking dish. Quickly dip each gingerbread cookie into the coffee mixture, then arrange a layer of 9 cookies to cover the bottom of the dish.
6. Step 6: Spread an even layer of the tiramisu filling over the cookies.
7. Step 7: Repeat layering dipped cookies and filling until you have about 4 to 5 layers, ending with a layer of filling on top.
8. Step 8: Dust the top layer with cocoa powder using a sifter, then sprinkle with crushed gingerbread cookies if desired.
9. Step 9: Refrigerate the tiramisu for at least an hour and a half to chill and set.
10. Step 10: When ready to serve, remove from the refrigerator and scoop portions to enjoy the delicious blend of gingerbread and creamy flavors.

Tips & Variations

• Use strong brewed coffee or espresso for a richer flavor in the dipping mixture.
• Substitute rum extract with vanilla or almond extract for a different aromatic twist.
• For a non-alcoholic version, omit the rum extract entirely.
• Allow the tiramisu to rest overnight for even better flavor melding.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. Reheat is not recommended since this dessert is best enjoyed chilled. If stored longer, the cookies may become overly soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought whipped cream instead of whipping my own?

While store-bought whipped cream can be used in a pinch, freshly whipped cream provides better texture and stability for the tiramisu layers.

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

This recipe uses raw egg yolks, which carry a slight risk of salmonella. Use pasteurized eggs or egg yolk substitutes if you have concerns about raw eggs.

Easy Gingerbread Tiramisu Recipe

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This Easy Gingerbread Tiramisu is a festive twist on the classic Italian dessert, combining layers of spiced gingerbread cookies dipped in a coffee, rum, and eggnog mixture with a rich mascarpone cream. Perfect for holiday gatherings, this no-bake dessert offers a delightful blend of creamy, spicy, and boozy flavors chilled to perfection.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Cream Mixture

• 2 cups heavy cream
• 3 egg yolks
• 1 1/4 cups powdered sugar
• 2 1/4 cups mascarpone cheese

For Dipping the Cookies

• 1/2 cup eggnog
• 1/2 cup coffee, hot
• 1 tsp rum extract

Other Ingredients

• 40 gingerbread cookies
• Cocoa powder, for dusting
• Crushed gingerbread cookies, for garnish (optional)

Instructions

1. Whip Heavy Cream: In a mixing bowl, use a hand mixer to whip the 2 cups of heavy cream until stiff peaks form. Set this whipped cream aside for later use.
2. Prepare Mascarpone Mixture: In a separate bowl, combine the 3 egg yolks and 1 1/4 cups powdered sugar. Mix until the mixture is pale yellow and well combined. Add 2 1/4 cups of mascarpone cheese and whip together until smooth and free of lumps.
3. Combine Whipped Cream with Mascarpone: Gently fold the whipped cream into the mascarpone and egg yolk mixture until fully incorporated and no streaks remain.
4. Mix Dipping Liquid: In a small bowl, combine hot 1/2 cup coffee, 1/2 cup eggnog, and 1 teaspoon rum extract. Stir well to blend the flavors.
5. Prepare Baking Dish: Arrange a 9×9 inch baking dish and gather the whipped tiramisu mixture, gingerbread cookies, and dipping liquid nearby for assembly.
6. Dip Cookies: Quickly dip each gingerbread cookie fully into the coffee mixture, then place them in a single layer at the bottom of the baking dish. Arrange about 9 cookies per layer, filling the base completely.
7. Add Filling Layer: Spread an even layer of the whipped tiramisu filling over the dipped gingerbread cookies.
8. Repeat Layers: Continue layering dipped cookies followed by the mascarpone filling until you reach the top of the baking dish. This usually results in 4 to 5 layers of cookies and filling, with the last layer being mascarpone filling.
9. Top with Cocoa and Garnish: Sift cocoa powder evenly over the final layer of filling and optionally sprinkle with crushed gingerbread cookies for extra texture and decoration.
10. Chill: Refrigerate the tiramisu for 1.5 hours to allow flavors to meld and dessert to set.
11. Serve: Remove from refrigerator and serve by the spoonful, enjoying the creamy layers of gingerbread and eggnog infused goodness.

Notes

• Use fresh gingerbread cookies for best texture; avoid soft or overly stale cookies.
• Dipping the cookies quickly prevents them from becoming too soggy.
• For a boozier version, consider adding a tablespoon of actual rum instead of rum extract.
• This dessert is best served within 24 hours of preparation for optimal texture.
• Ensure the egg yolks are fresh and pasteurized for safety.

Keywords: gingerbread tiramisu, holiday dessert, no bake tiramisu, Christmas dessert, mascarpone dessert, eggnog tiramisu