Easy Gingerbread Tiramisu Recipe

Introduction

This Easy Gingerbread Tiramisu is a festive twist on the classic Italian dessert, combining warm gingerbread spices with creamy mascarpone and eggnog. Perfect for holiday gatherings, it layers soaked gingerbread cookies and a rich whipped filling for a luscious treat.

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 garnish (optional)

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, combine the egg yolks and powdered sugar. Mix until the mixture turns a pale yellow.
3. Step 3: Add the mascarpone cheese to the egg yolk mixture and whip until smooth and free of lumps.
4. Step 4: Gently fold the whipped cream into the mascarpone mixture until fully combined with no streaks.
5. Step 5: In a small bowl, mix the hot coffee, rum extract, and eggnog to prepare the soaking liquid.
6. Step 6: Dip each gingerbread cookie quickly but fully into the coffee mixture, then arrange a layer of about 9 cookies in the bottom of a 9×9 baking dish.
7. Step 7: Spread a layer of the tiramisu filling evenly over the cookies.
8. Step 8: Repeat layers of dipped cookies and filling until the dish is filled, ending with a layer of filling on top. This usually takes 4–5 layers.
9. Step 9: Sift cocoa powder over the top layer, and sprinkle crushed gingerbread cookies as a garnish if desired.
10. Step 10: Refrigerate for at least 1 1/2 hours to allow flavors to meld and the dessert to set.
11. Step 11: Serve chilled by the spoonful and enjoy the festive flavor combination.

Tips & Variations

• For a boozier version, add a splash of dark rum to the coffee mixture.
• Use freshly brewed strong coffee for better flavor depth.
• Try layering with crushed gingersnaps for a different texture.
• If you prefer a non-alcoholic version, omit the rum extract and use decaffeinated coffee.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. When ready to serve again, no reheating is needed—simply serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gingerbread tiramisu ahead of time?

Yes, it’s best made at least an hour before serving to allow the flavors to blend and the layers to set properly. You can prepare it a day in advance and keep it refrigerated.

Are the raw egg yolks safe to eat in this recipe?

This recipe uses raw egg yolks, so it’s important to use fresh, high-quality eggs or pasteurized eggs to reduce the risk. Alternatively, you can find recipes using cooked custards or egg substitutes for a safer option.

Easy Gingerbread Tiramisu Recipe

Print Recipe

★★★★★

4.9 from 81 reviews

This Easy Gingerbread Tiramisu is a festive twist on the classic Italian dessert, combining spiced gingerbread cookies soaked in coffee and eggnog with a creamy mascarpone and whipped cream filling. Layered richly and topped with cocoa powder and crushed gingerbread, this no-bake dessert is perfect for holiday gatherings and delights with its smooth texture and seasonal flavors.

• Author: Ruby
• 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-inspired

Ingredients

Scale 1x2x3x

Whipped Cream Mixture

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

Soaking Liquid

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

Other

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

Instructions

1. Whip the Cream: In a mixing bowl, use a hand mixer to whip the heavy cream until stiff peaks form. Set aside carefully to maintain the texture.
2. Prepare Egg and Cheese Mixture: In a separate bowl, combine the egg yolks and powdered sugar. Mix until the mixture turns pale yellow. Add the mascarpone cheese and whip until smooth and free of lumps.
3. Combine Mixtures: Gently fold the whipped cream into the mascarpone and egg yolk mixture until fully incorporated and no streaks remain.
4. Mix Soaking Liquid: In a small bowl, mix the hot coffee, rum extract, and eggnog thoroughly to create the soaking liquid for the cookies.
5. Prepare the Dish: Have a 9×9 inch baking dish ready along with the tiramisu mixture and soaking liquid.
6. Dip Cookies: Quickly dip each gingerbread cookie into the soaking liquid, ensuring full but brief submersion to absorb flavor without becoming soggy. Arrange 9 dipped cookies at the bottom of the baking dish to cover completely.
7. First Layer: Spread a layer of the whipped tiramisu filling evenly over the cookie layer.
8. Repeat Layers: Continue layering dipped gingerbread cookies followed by the tiramisu filling, creating about 4 to 5 layers, ending with a final layer of filling on top.
9. Top and Chill: Sift cocoa powder over the top layer and sprinkle crushed gingerbread cookies if desired for added texture and decoration. Refrigerate for 1.5 hours to allow flavors to meld and dessert to set.
10. Serve: Remove from the refrigerator and serve chilled by spoonfuls, enjoying the creamy, spiced, and coffee-soaked layers.

Notes

• Ensure cookies are dipped quickly to prevent them from becoming too soggy and falling apart.
• Use fresh strong brewed coffee for the best flavor infusion.
• For a boozy version, consider adding a tablespoon of coffee liqueur or spiced rum instead of rum extract.
• This dessert should be consumed within 2 days for optimal freshness.
• Egg yolks are used raw in this recipe; ensure they are fresh and handled safely or consider using pasteurized eggs.

Keywords: Gingerbread tiramisu, holiday dessert, no-bake tiramisu, mascarpone dessert, coffee soaked cookies, eggnog dessert