There’s something magical about the cozy spices of gingerbread meeting the creamy layers of a classic Italian dessert. That’s exactly why you’ll adore this Gingerbread Tiramisu Recipe—it turns the familiar into something unforgettable with every bite.

A square glass dish with three visible layers of light brown soaked cake and three layers of creamy white filling inside, topped with dollops of white cream dusted with dark brown cocoa powder creating a pattern across the surface; the top edges of the dish have some cocoa powder spread around, and a white marbled surface is beneath the dish with some cookies placed on a white plate nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Tiramisu Recipe
Top Tip
How to Serve Gingerbread Tiramisu Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Tiramisu Recipe

Why You'll Love This Recipe

I first made this gingerbread twist on tiramisu during the holiday season and instantly fell in love. It’s festive but not over-the-top, rich without being heavy, and perfect for impressing your guests or treating yourself. Honestly, I find myself craving it well into winter!

Deliciously Seasonal: The warm spices of ginger, cinnamon, and molasses bring that familiar gingerbread comfort into a creamy, dreamy dessert.
Easy Yet Impressive: Despite its fancy look, this tiramisu comes together smoothly without intimidating steps.
Flexible Layers: Whether you use crisp gingerbread cookies or lady fingers, the texture layering is always spot on.
Make-Ahead Friendly: It gets better after resting overnight, making it an ideal dessert to prepare ahead for parties or dinners.

Ingredients & Why They Work

The star of this recipe is the way traditional tiramisu components mingle with gingerbread spices. Each ingredient plays a role in creating perfect balance, so choosing quality items truly lifts your final dessert.

Flat lay of a small white ceramic bowl of cold mascarpone cheese, two whole uncracked brown eggs, a small white bowl of granulated sugar, a small white bowl of molasses, a small white bowl of heavy cream, a small white bowl of brewed dark gingerbread coffee, a neat stack of crisp gingerbread cookies, a neat stack of ladyfinger cookies, a small white bowl of cocoa powder, a small white bowl of ground cinnamon, a small white bowl of ground ginger, and a small white bowl of kosher salt, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Egg yolks: They give richness and help build the silky mascarpone mixture — fresh and room temperature eggs work best.
Granulated sugar: Sweetens the filling gently without overpowering the spicy notes.
Molasses: This deep, robust syrup adds that authentic gingerbread flavor and moistness to the mascarpone.
Ground ginger & cinnamon: Essential for that cozy, holiday spice blend that defines gingerbread.
Kosher salt: A pinch enhances all the flavors beautifully without being noticeable.
Vanilla extract: Adds warmth and rounds out the spice mix.
Mascarpone cheese: Tangy and creamy—the soul of any tiramisu.
Heavy cream: Whipped to stiff peaks, it lightens the mascarpone blend for that melt-in-your-mouth texture.
Crisp gingerbread or gingersnap cookies: Choose ones with firm texture, so they hold up well and add crunch.
Strong brewed gingerbread coffee: Infuses the dessert with rich flavor; if unavailable, unflavored coffee works too.
Lady fingers: Perfect for soaking up the coffee while keeping structure.
Cocoa powder: A classic dusting that finishes the tiramisu with slight bitterness and visual contrast.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Gingerbread Tiramisu Recipe is how easy it is to adjust. I sometimes swap out gingersnap cookies for crisp speculoos or add a splash of orange liqueur to the coffee soak for a little zing—both add a lovely twist without changing the base magic.

Variation: To keep it dairy-free, I’ve tried substituting mascarpone with sturdy coconut cream combined with a vegan cream cheese; it’s delightfully creamy but slightly lighter.
Seasonal Switch: If you want to enjoy this outside of the holidays, swapping gingerbread coffee for espresso and adding a pinch of cardamom can make it renewingly different.

Step-by-Step: How I Make Gingerbread Tiramisu Recipe

A piece of layered dessert sits on a white plate with ridged edges, placed on a white marbled surface lightly dusted with cocoa powder. The dessert has two visible layers of soft, light brown cake, each separated by creamy, pale yellow filling. The top layer is covered with a thick, white cream that has dark brown cocoa powder sprinkled unevenly on top, forming small peaks. A light brown heart-shaped cookie is placed vertically at the center of the dessert's top. In the background, there is a blurry image of more cookies. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk the Gingerbread Mascarpone Base

Start by setting up a double boiler with a pot of simmering water. Whisk together egg yolks and sugar in a heat-safe bowl placed over the pot. Keep whisking until the sugar completely dissolves—this takes about 5 minutes. You’ll know it’s ready when the mixture feels silky between your fingers with no graininess.

Once off the heat, stir in molasses, ground ginger, cinnamon, salt, and vanilla extract. This combo creates that unmistakable gingerbread warmth. Next, chill this mixture quickly by placing the bowl in an ice-filled larger bowl and whisking until cold, about 5 minutes. This step is key to getting a smooth texture when mascarpone is added.

When the egg yolk mix is fully cooled, fold in the mascarpone for a velvety, rich base.

Step 2: Whip and Fold in the Cream

In a separate bowl, whip 1 ½ cups of heavy cream to stiff peaks. This means when you lift the whisk out, the cream holds its shape firmly without drooping. Gently fold the whipped cream into your mascarpone mixture to keep the airiness intact and give your filling that classic tiramisu light texture.

Step 3: Prepare the Gingerbread Coffee Soak

Mix granulated sugar into your brewed gingerbread coffee and let it cool completely—warm coffee can make your cookies mushy. When ready to assemble, briefly dip lady fingers in the coffee for just a second—quick in and out—and lay them evenly on the bottom of an 8x8 pan. This thin soaking keeps them tender but intact.

Step 4: Layer & Assemble

Use a large scoop or ¼ cup measure to spread five generous dollops of your gingerbread mascarpone filling over the lady fingers, smoothing it out. Then arrange a layer of crisp gingerbread cookies on top—don’t dunk these in coffee as the filling will soften them nicely.

Add five more scoops of filling, then another layer of soaked lady fingers. Finally, add 3-4 more scoops of filling on top, spreading evenly. You should have about a cup of filling left.

Whip the remaining ½ cup heavy cream to stiff peaks and fold it into the leftover mascarpone filling. Pipe this finishing cream on top in pretty dollops, dust with cocoa powder, and decorate with extra gingerbread cookies.

Pop the tiramisu in the fridge and let it chill for at least overnight. This resting time lets all the flavors marry beautifully, and the texture sets up perfectly. Slice and savor the festive layers!

Top Tip

Over time, I’ve learned a few tricks that make this Gingerbread Tiramisu Recipe shine every single time. Paying attention to texture and timing helps you avoid common pitfalls.

Chill the Egg Mixture Thoroughly: Rushing this step creates lumps when folding in mascarpone—cold mixture means smooth, silky cream.
Quick Dunk Lady Fingers: Too long in coffee and they fall apart; just a second dip keeps structure without dryness.
Use Cold Mascarpone and Cream: Room temperature ingredients can turn runny; chilled components whip up light and hold shape.
Rest Overnight: This isn’t just patience—it’s magic. The flavors meld and the texture firms up for the best experience.

How to Serve Gingerbread Tiramisu Recipe

gingerbread tiramisu - Serving Suggestion

Garnishes

I love keeping it simple with a dusting of cocoa powder and a few extra gingerbread cookies or gingersnap crumbs scattered on top. Sometimes I add a sprinkle of finely chopped crystallized ginger or a few candied orange peel strips for a pop of zing and color.

Side Dishes

This dessert is rich, so I usually pair it with a light, tangy side like fresh berries or a citrus salad. If serving at a dinner party, a crisp sparkling wine or lightly spiced chai complements all the gingerbread flavors beautifully.

Creative Ways to Present

For special occasions, I’ve tried layering this tiramisu in individual glasses or mason jars—perfect for portion control and stunning presentation. You can also pipe the top into fancy swirls and add edible gold flakes for an elegant holiday treat.

Make Ahead and Storage

Storing Leftovers

Once assembled and chilled, I keep leftovers tightly covered in the fridge. It stays fresh for about 3 days, during which the flavors deepen, though the topping piped cream can soften slightly—still delicious, just a softer texture on top.

Freezing

I’ve frozen this tiramisu a couple of times in an airtight container. When thawed in the refrigerator overnight, it maintains flavor well but the texture of the gingerbread cookies softens more than fresh, so I prefer fresh assembly if possible.

Reheating

Tiramisu is best enjoyed cold, so I don’t recommend reheating. If you want a warm dessert, I’d suggest serving it alongside a hot drink rather than warming the tiramisu itself.

Frequently Asked Questions:

Can I make this Gingerbread Tiramisu Recipe without raw eggs?

You can substitute the egg yolks by using a cooked custard base (like a pastry cream) or find recipes that use Italian meringue instead. However, the traditional silky texture does rely on the eggs being gently heated, so skipping them changes the texture and flavor. For safety and texture, I recommend carefully cooking the yolks as described.

What makes gingerbread coffee special for this recipe?

Gingerbread coffee is infused with seasonal spices like cinnamon, nutmeg, and cloves which complement the gingerbread spices in the dessert perfectly. It adds an extra layer of flavor to the soak, making the tiramisu more aromatic and festive than using plain brewed coffee.

Can I use store-bought gingerbread cookies or should I make them from scratch?

Store-bought crisp gingerbread or gingersnap cookies work wonderfully here and save tons of time. Just make sure they’re sturdy and not too soft so they hold up during layering. Making your own fresh gingerbread is delightful but can be softer, so adjust soaking times accordingly.

How long should I let the Gingerbread Tiramisu chill before serving?

Ideally, chill it for a full 24 hours in the fridge. This allows the flavors to meld and the layers to set perfectly, giving you the classic tiramisu texture and taste. Overnight chilling is acceptable if you're short on time but less ideal.

Final Thoughts

This Gingerbread Tiramisu Recipe feels like a warm hug on a chilly day and brings the joy of holiday baking to anyone who tastes it. I always recommend making it for a cozy get-together or when you want to treat yourself to something special. Give it a try—you’ll likely find it as addictively delicious as I do, a perfect cozy dessert that’s even better the next day.