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Gingerbread Tiramisu Recipe

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★★★★★

4.9 from 63 reviews

This Gingerbread Tiramisu is a festive twist on the classic Italian dessert, combining the warm spices of gingerbread with rich mascarpone cream and layers of coffee-soaked lady fingers and gingerbread cookies, perfect for holiday celebrations or cozy gatherings.

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

Soak and Layers

  • 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 7oz package lady fingers
  • 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 egg yolks and sugar until smooth.
  2. Cook the Egg Mixture: Place the bowl over simmering water and whisk continuously until the sugar fully dissolves, about 5 minutes, testing by rubbing between fingers to ensure no granules remain.
  3. Flavor the Mixture: Remove from heat and whisk in molasses, ground ginger, cinnamon, kosher salt, and vanilla extract until combined.
  4. Chill the Mixture: Cool the egg mixture by either refrigerating it or placing the bowl inside a larger ice-filled bowl, whisking to cool evenly until completely cold, about 5 minutes.
  5. Add Mascarpone: Whisk the cold mascarpone cheese into the chilled egg mixture until smooth.
  6. Whip Heavy Cream: In a separate bowl, whip 1 1/2 cups of heavy cream with a whisk or stand mixer until stiff peaks form.
  7. Combine Cream and Mascarpone: Gently fold the whipped cream into the mascarpone mixture to create a fairly thin, smooth filling.
  8. Prepare Coffee Soak: Stir sugar into the brewed gingerbread or unflavored coffee and allow to cool completely before assembling.
  9. Assemble First Ladyfinger Layer: Quickly dip lady fingers into coffee for just a second to soak and arrange them in a single layer in an 8×8 inch pan, trimming as needed.
  10. Add Filling Layer: Using a large ice cream scoop or 1/4 cup measure, dollop 5 scoops of the mascarpone filling evenly over the lady fingers and spread smoothly.
  11. Layer Gingerbread Cookies: Arrange a layer of crisp gingerbread or gingersnap cookies over the mascarpone filling without soaking them to maintain crunch.
  12. Second Filling Layer: Add another 5 scoops of mascarpone filling over the cookie layer and spread evenly.
  13. Second Ladyfinger Layer: Create another layer of coffee-soaked lady fingers on top.
  14. Top Filling Layer: Add 3-4 scoops of filling and spread out evenly.
  15. Finish Whipped Cream Topping: Whip the remaining 1/2 cup heavy cream to stiff peaks and fold into the leftover filling.
  16. Pipe Topping: Transfer the whipped filling to a piping bag and pipe dollops over the surface of the tiramisu.
  17. Garnish and Dust: Dust the tiramisu with cocoa powder and decorate with additional gingerbread cookies.
  18. Chill: Refrigerate the assembled tiramisu for at least overnight, ideally 24 hours, to allow flavors to meld.
  19. Serve: Slice and enjoy your festive gingerbread tiramisu chilled.

Notes

  • Use only lightly dipped lady fingers to prevent sogginess.
  • The dessert tastes best after chilling for a full 24 hours to develop flavor.
  • Gingerbread coffee can be substituted with unflavored strong brewed coffee.
  • For extra decoration, use whole or broken gingerbread cookies on top before chilling.
  • Ensure the mascarpone and cream ingredients are cold before mixing for best texture.

Keywords: Gingerbread Tiramisu, holiday dessert, mascarpone dessert, gingerbread cookies, festive tiramisu

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