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Gingerbread Tiramisu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 9 reviews
  • Author: Hannah
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes plus overnight chill
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-American
  • Diet: Vegetarian

Description

This Gingerbread Tiramisu is a festive twist on the classic Italian dessert, featuring layers of gingerbread mascarpone cream, gingerbread coffee-soaked lady fingers, and crisp gingerbread cookies. Rich with warming spices like cinnamon and ginger, and enhanced by the deep molasses flavor, this dessert is perfect for holiday gatherings. It requires chilling overnight to allow the flavors to meld beautifully, resulting in a creamy, spiced treat dusted with cocoa powder and garnished with gingerbread cookies.

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

Assembly

  • Crisp gingerbread or gingersnap cookies (about 10-12 cookies)
  • 2 cups strong brewed gingerbread coffee or unflavored coffee, cooled
  • 1 1/2 tbsp granulated sugar
  • 1 7oz package lady fingers
  • Cocoa powder, for dusting

Instructions

  1. Prepare 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 Egg Mixture: Place the bowl over the simmering water and whisk continuously until the sugar is fully dissolved, about 5 minutes, tested by rubbing between fingers.
  3. Add Flavorings and Chill: Remove from heat and whisk in molasses, ground ginger, cinnamon, salt, and vanilla extract. Chill the mixture rapidly by placing the bowl in a larger ice-filled bowl, whisking to cool evenly until completely cold, about 5 minutes.
  4. Incorporate Mascarpone: Once chilled, whisk in the cold mascarpone until smooth and combined.
  5. Whip Cream: In a separate bowl with a mixer, whip 1 1/2 cups of heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture until fairly thin and smooth.
  6. Prepare Coffee Soak: Mix the granulated sugar into the brewed gingerbread coffee and let it cool to room temperature.
  7. Assemble First Layer: Briefly dip lady fingers, one second each, into the coffee soak, and arrange them in a single layer at the bottom of an 8×8-inch pan, cutting lady fingers as needed to fit.
  8. Add First Cream Layer: Using a large ice cream scoop or 1/4 cup measure, spread 5 scoops of the gingerbread mascarpone mixture evenly over the lady fingers.
  9. Add Cookie Layer: Place a layer of crisp gingerbread or gingersnap cookies on top of the mascarpone mixture without soaking them in coffee to preserve crispness.
  10. Add Second Cream Layer: Spread another 5 scoops of mascarpone filling evenly over the cookie layer.
  11. Add Second Lady Finger Layer: Place another layer of coffee-dipped lady fingers over the mascarpone.
  12. Add Third Cream Layer: Spread 3 to 4 scoops of mascarpone filling evenly over the last lady finger layer, leaving about 1 cup of filling remaining.
  13. Prepare and Pipe Topping: Whip the remaining 1/2 cup of heavy cream to stiff peaks and fold it into the leftover mascarpone filling. Transfer this to a piping bag and pipe dollops over the top of the tiramisu evenly.
  14. Finish and Chill: Dust the surface with cocoa powder and decorate with additional gingerbread cookies. Refrigerate the tiramisu to chill overnight, preferably for at least 24 hours, to develop flavors.
  15. Serve: Slice the chilled tiramisu and serve cold, enjoying the layered spiced flavors and creamy texture.

Notes

  • Use authentic gingerbread coffee for the soak to enhance the spiced flavor; brands like Starbucks, Death Wish, or Trader Joe’s are great choices.
  • Do not soak the gingerbread cookies; they provide a crunchy texture contrast to the creamy layers.
  • Ensure the egg yolk mixture is fully chilled before combining with mascarpone to prevent curdling.
  • For best results, allow the assembled tiramisu to chill for a full 24 hours; overnight chilling is minimum for flavor development.
  • Use cold mascarpone and heavy cream for easier whipping and better texture.
  • When dipping lady fingers, limit soak time to just a second to avoid sogginess.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 1 g
  • Protein: 7 g
  • Cholesterol: 140 mg

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