Homemade Gingerbread Tiramisu

This Gingerbread Tiramisu is a stunning, no-bake holiday dessert that wraps the warm, comforting flavors of gingerbread spice and molasses into a rich, creamy mascarpone filling. It’s a spectacular centerpiece that offers a welcome, festive twist on the classic Italian favorite.

Every layer of this tiramisu is infused with aromatic winter spices, making it the ultimate cozy treat topped with light, cloud-like cream and a dusting of crunchy gingersnap crumbs.

Recipe Details

• Flavor Profile: Warm, spiced, and deeply comforting. It features strong notes of ginger, cinnamon, and molasses perfectly balanced by the sweetness of the mascarpone cream.
• Textures: Luxurious and creamy, with a velvety smooth mascarpone filling contrasted by the soft, coffee-soaked ladyfingers that melt in your mouth.
• Total Active Time: About 30–40 minutes of active prep time, plus a required 25 minutes of chilling time for the egg base and a minimum of 4 hours (or ideally overnight) for the finished dessert to set.
• Difficulty Level: Moderate. It involves creating a simple egg yolk base (custard), whipping cream, and careful layering, making it approachable for confident home cooks.

What You’ll Need

The beauty of this festive dessert lies in its simple, high-quality components. You’ll be preparing a rich, spiced mascarpone cream base using egg yolks, sugar, and warming spices, which is then lightened with fresh whipping cream. The base layer relies on crisp ladyfingers dipped quickly into strong coffee to hold their structure and infuse the whole dish with flavor.

Ingredient Notes

• Egg Yolks – These form the base of the filling, acting as a stabilizer and lending a classic richness. Use large, good-quality eggs.
• Mascarpone Cheese – This must be softened to ensure it blends smoothly into the egg mixture without lumps. It provides the signature creamy, slightly tangy richness of tiramisu.
• Whipping Cream – You’ll be whipping most of the cream to stiff peaks to create a light, airy volume for the main filling. The rest is reserved for the final, lighter top layer.
• Ladyfingers – Use the crisp (Savoiardi) type, not the soft, cake-like kind, as they hold their shape much better after being dipped in coffee.
• Spices and Molasses – The combination of molasses, cinnamon, ginger, allspice, and nutmeg is what transforms this tiramisu into a gingerbread masterpiece. Use high-quality, freshly ground spices for the best flavor.
• Strong Brewed Coffee – The coffee must be cooled completely before use to prevent the ladyfingers from dissolving immediately upon contact.

Add-ins and Substitutions

While the base recipe is perfect as is, here are a few simple ways to customize the flavor without altering the preparation steps:

• For Extra Richness: If you prefer an even deeper coffee flavor, you can substitute a portion of the brewed coffee with espresso.
• Add Citrus Zest: For a brighter flavor profile, finely grate the zest of 1/2 an orange and mix it directly into the chilled egg and spice mixture before adding the mascarpone.
• Different Garnish: If you don’t have gingersnaps, you can dust the top with a mix of cinnamon and nutmeg, or finely shaved dark chocolate for a touch of elegance.

How to Make Homemade Gingerbread Tiramisu

Making this stunning dessert requires creating the creamy base, folding in the whipped cream, and assembling the layers in your baking dish. Remember to follow the exact sequence for the best results!

1. Prepare the Spiced Egg Base: Start by gathering all your measured ingredients. Fill a large saucepan with a few inches of water and bring it to a boil over medium heat. Place a heatproof bowl (or a double boiler insert) over the saucepan, ensuring the bottom does not touch the boiling water. Add the egg yolks and sugar to the bowl and whisk continuously until the mixture is smooth and the sugar is completely dissolved. This process takes 4 to 5 minutes.
2. Flavor and Chill: Immediately remove the bowl from the heat. Whisk in the molasses, cinnamon, ginger, allspice, nutmeg, salt, and vanilla extract. Transfer this mixture to a clean bowl, cover it, and place it in the refrigerator to cool completely, which takes about 25 minutes.
3. Create the Mascarpone Filling: Use an electric mixer to beat the softened mascarpone cheese into the chilled egg yolk mixture on medium speed until the entire mixture is smooth and uniform.
4. Fold in the Cream: In a separate, clean bowl with clean beaters, whip 2 cups of the whipping cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture until just combined. Set this main filling aside.
5. Build the First Layer: Dunk one third (approximately 16) of the crisp ladyfingers, one at a time, into the cooled strong brewed coffee. Line the bottom of a 9×13-inch baking dish with the soaked ladyfingers, cutting them if necessary to ensure an even layer. Top this layer with 2 cups of the mascarpone mixture, spreading it out evenly.

Pro Tip: The Ladyfinger Dunk

The key to a perfect tiramisu texture is the quickness of the dip. Dunk the ladyfingers for just a quick second or two, ensuring they absorb the coffee but don’t become soggy. They will soften completely as they chill in the refrigerator.

6. Complete the Layers: Repeat the process with another layer of coffee-dipped ladyfingers and another layer of the remaining mascarpone mixture. You will use the final portion of ladyfingers to create three total layers of ladyfingers (you will have some coffee left over). Top this final ladyfinger layer with 2 cups of the main mascarpone filling, leaving about 1 1/2 cups of the filling mixture remaining.
7. Whip and Top: Whip the remaining 1/2 cup of whipping cream to stiff peaks. Fold this newly whipped cream into the remaining 1 1/2 cups of mascarpone mixture. Spread this final, lighter mixture over the top layer of the tiramisu.
8. Chill and Garnish: Cover the dish and chill the tiramisu for at least 4 hours, or ideally overnight, for the best flavor and texture. Before serving, finely crush the 1 to 2 gingersnap cookies in a plastic bag, transfer the crumbs to a fine mesh sieve, and lightly sprinkle them over the top.

Recipe Tips

• Ensure Proper Cooling: The egg yolk base must be cooled completely (for the full 25 minutes) before adding the mascarpone. If it’s warm, it can cause the mascarpone to separate or the entire mixture to be too runny.
• Don’t Over-Whip the Mascarpone: Once you add the mascarpone to the egg mixture, mix only until smooth. Over-mixing can cause the mixture to break and become grainy.
• Use Clean Beaters: When whipping the 2 cups of cream for the filling and the final 1/2 cup for the topping, ensure your bowl and beaters are spotlessly clean and cold. Any residue of fat or warmth can prevent the cream from reaching stiff peaks.
• The Power of Time: The long chill time is non-negotiable! The 4 hours minimum is necessary for the ladyfingers to soften, for the coffee and spices to meld, and for the entire dessert to set into sliceable layers.

FAQs

Q: Can I use store-bought pre-made whipped cream? A: No, you should use the whipping cream as listed and whip it yourself. The filling requires the stability and volume of freshly whipped cream at stiff peaks to create the correct texture and thickness for layering.

Q: How should I store leftover tiramisu? A: Cover the baking dish tightly with plastic wrap and store it in the refrigerator. The tiramisu will keep well for up to 3 days, though the ladyfingers will continue to soften over time.

Q: Can I make this in smaller dishes? A: Yes, you can divide the ingredients to assemble this recipe in two smaller square dishes or individual serving cups. The key is to maintain the ratio of layers (three ladyfinger layers).

Serving Suggestions

This Gingerbread Tiramisu is decadent enough to stand on its own, but a few simple pairings make the dessert truly special:

• Hot Beverages: Serve alongside a fresh cup of coffee, a warm latte, or a steaming cup of spiced black tea.
• Fresh Fruit: A simple garnish of raspberries or candied orange slices adds a touch of color and a light, tart counterpoint to the richness.
• Simple Sides: Offer a small dollop of plain, unsweetened whipped cream on the side for those who want an extra touch of lightness.

Make This Recipe in Advance

This is truly a perfect dessert to make ahead! Since it requires at least 4 hours of chilling time, it is ideal to prepare the entire dessert up to 24 hours in advance. Assemble the tiramisu completely (steps 1–9) and keep it tightly covered in the refrigerator. Add the final gingersnap garnish (step 10) just before serving to ensure the crumbs stay crisp and crunchy. Freezing is not recommended as the creamy texture of the mascarpone can change upon thawing.

Gingerbread Tiramisu (No-Bake Holiday Dessert)

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• Author: Samantha Brooks
• Total Time: 4 hours 45 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Gingerbread Tiramisu is a stunning, no-bake holiday dessert that swaps traditional espresso for warm, comforting gingerbread spices and molasses. It features velvety smooth mascarpone cream and coffee-soaked crisp ladyfingers, offering a festive, must-try twist on the classic Italian favorite. Perfect for an impressive make-ahead Christmas centerpiece!

See also  Sopapilla Cheesecake Bars

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Ingredients

Scale 1x2x3x

For the Spiced Egg Base

• 6 large egg yolks
• 1/2 cup sugar
• 2 tablespoons molasses
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the Mascarpone Cream and Assembly

• 16 ounces mascarpone cheese, softened
• 2 1/2 cups whipping cream, divided
• 2 (7.05 ounce) packages crisp ladyfingers
• 3 cups strong brewed coffee, cooled
• 1 to 2 gingersnap cookies, for garnish

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Instructions

Step 1: Prepare the Spiced Egg Base
Gather all ingredients. Fill a large saucepan with a few inches of water and bring to a boil over medium heat. Place a heatproof bowl over the saucepan, ensuring the bottom does not touch the water. Add the egg yolks and sugar to the bowl. Whisk continuously for 4 to 5 minutes until the mixture is smooth and the sugar is dissolved.

Step 2: Flavor and Chill the Base
Immediately remove the bowl from the heat. Whisk in the molasses, cinnamon, ginger, allspice, nutmeg, salt, and vanilla extract. Transfer the mixture to a clean bowl, cover it, and place it in the refrigerator to cool completely for about 25 minutes.

Step 3: Create the Mascarpone Filling
Use an electric mixer to beat the softened mascarpone cheese into the chilled egg yolk mixture on medium speed until the entire mixture is smooth and uniform. Be careful not to over-mix.

Step 4: Fold in the Cream
In a separate, clean bowl, whip 2 cups of the whipping cream to stiff peaks. Gently fold this whipped cream into the mascarpone mixture until just combined. Set this main filling aside.

Step 5: Build the First Layer
Dunk one third (about 16) of the crisp ladyfingers, one at a time, into the cooled strong brewed coffee for just a quick second or two. Line the bottom of a 9×13-inch baking dish with the soaked ladyfingers, cutting them if necessary for an even layer. Top this layer with 2 cups of the mascarpone mixture, spreading it out evenly.

Step 6: Complete the Layers
Repeat the process with another layer of coffee-dipped ladyfingers and another layer of the remaining main mascarpone mixture. You will use the final portion of ladyfingers to create three total layers of ladyfingers. Top this final ladyfinger layer with 2 cups of the main mascarpone filling, leaving about 1 1/2 cups of the filling mixture remaining.

Step 7: Whip and Top
Whip the remaining 1/2 cup of whipping cream to stiff peaks. Gently fold this newly whipped cream into the remaining 1 1/2 cups of mascarpone mixture. Spread this final, lighter mixture evenly over the top layer of the tiramisu.

Step 8: Chill and Garnish
Cover the dish and chill the tiramisu for at least 4 hours, or ideally overnight, for the best flavor and texture. Before serving, finely crush the 1 to 2 gingersnap cookies and lightly sprinkle the crumbs over the top.

Notes

Storage: Cover the baking dish tightly with plastic wrap and store the tiramisu in the refrigerator. It will keep well for up to 3 days. Freezing is not recommended.

Make Ahead: This is a perfect make-ahead dessert! Assemble the entire tiramisu up to 24 hours in advance and keep it tightly covered in the refrigerator. Add the gingersnap garnish right before serving.

Flavor Variation (Citrus): For a brighter, more complex flavor, finely grate the zest of 1/2 an orange and mix it directly into the chilled egg and spice mixture before adding the mascarpone. This adds a lovely counterpoint to the deep molasses and ginger notes.

• Prep Time: 40 minutes
• Cook Time: 5 minutes
• Category: Dessert
• Method: No-Bake, Layering
• Cuisine: Fusion / Italian-American

Nutrition

• Serving Size: 1/12 of recipe
• Calories: 478
• Sugar: 30g
• Sodium: 142mg
• Fat: 32g
• Saturated Fat: 20g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 183mg

Keywords: gingerbread tiramisu, no bake holiday dessert, christmas dessert, spiced mascarpone, ladyfinger recipe, easy tiramisu, gingerbread recipe, make ahead dessert