Name: Gingerbread Tiramisu Recipe
Prep time: 25 min
Cook time: 5 min
Total time: PT-491904H11M57S
Cuisine: Italian-American
Ingredients: 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; Crisp gingerbread or gingersnap cookies (e.g., 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

There’s something magical about combining the cozy spices of gingerbread with the creamy richness of tiramisu, and that’s exactly what the Gingerbread Tiramisu Recipe delivers. It’s like a winter hug for your taste buds, with layers that melt together beautifully to create a festive, unforgettable dessert.

The image shows a close-up of a tiramisu dessert in a white rectangular dish with one large piece taken out. The tiramisu has three visible layers of light brown coffee-soaked ladyfinger biscuits separated by creamy white mascarpone cheese layers. The top is decorated with alternating dollops of white cream and light brown cream dusted with dark cocoa powder, creating a textured pattern. The dish sits on a soft white marbled surface, and in the foreground, a woman's hand is holding a white baking cup with cookies inside. 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’m honestly obsessed with how this Gingerbread Tiramisu Recipe takes a classic Italian dessert and gives it that warm, spiced holiday twist. It’s the perfect way to impress guests or just treat yourself when you want something special that feels both familiar and new.

Seasonal Twist: The gingerbread spices add a cozy, festive flavor that elevates classic tiramisu in a super approachable way.
Layered Textures: Crisp gingerbread cookies paired with smooth mascarpone make each bite delightfully balanced.
Easy Yet Impressive: It’s actually simpler than it seems — a few key steps and ingredients come together beautifully.
Make-Ahead Friendly: You can prepare it the day before, giving flavors plenty of time to develop for that perfect creaminess.

Ingredients & Why They Work

The ingredients in this Gingerbread Tiramisu Recipe come together to create a dance of sweet, spicy, and creamy notes. Each component brings its own charm, and the key is getting everything fresh and high-quality — especially that mascarpone and coffee.

Flat lay of whole uncracked brown eggs with clean shells, a small white bowl of granulated sugar, a small white bowl of dark molasses, fresh ground cinnamon and ginger powders in small white bowls, a pinch of kosher salt in a small white bowl, fresh vanilla bean pod, a block of cold mascarpone cheese, a small white bowl of heavy cream, crisp gingerbread cookies arranged neatly, whole ladyfingers, a small white bowl of cooled brewed coffee with a deep brown color, a small white bowl of cocoa powder for dusting placed symmetrically on a simple white ceramic plate, all ingredients fresh and natural, placed 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: This is what makes the mascarpone mixture silky and rich while providing structure.
Granulated sugar: Sweetens the mixture and helps balance the spices.
Molasses: Adds depth and a more authentic gingerbread flavor than brown sugar alone.
Ground ginger & cinnamon: Classic spices that bring the gingerbread warmth to the tiramisu.
Kosher salt: Just a pinch to enhance all the flavors and prevent the dessert from tasting flat.
Vanilla extract: Adds subtle sweetness and rounds out the spices.
Mascarpone: The creamy heart of tiramisu — cold and thick for the best texture.
Heavy cream: Whipped to soft peaks for lightness and to balance the richness.
Gingerbread or gingersnap cookies: Choose sturdy cookies like Pepperidge Farm’s Gingerman to keep a nice crunch.
Strong brewed gingerbread coffee: This is what soaks the lady fingers for that signature tiramisu coffee kick with a gingerbread twist.
Granulated sugar (for coffee soak): Sweetens the coffee soak just enough to complement the dessert.
Lady fingers: The classic tiramisu sponge that absorbs the coffee soak beautifully without falling apart.
Cocoa powder: For dusting; adds a touch of bitterness and classic tiramisu finish.

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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

I love playing around with this Gingerbread Tiramisu Recipe depending on the season or my mood. You can easily tweak the spices or texture to make it your very own signature dessert. It invites creativity!

Variation: One time, I swapped molasses for maple syrup to add a slightly different depth — it was a deliciously unexpected change that still worked perfectly with the gingerbread flavors.
Dairy-free option: You can try coconut or cashew cream instead of mascarpone-heavy cream, but keep in mind the texture will change a bit.
Spice it up: Feel free to add a pinch of nutmeg or cloves if you want a spicier gingerbread profile.

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

The image shows a slice of layered dessert on a white plate. The dessert has three visible layers: the bottom and middle layers are made of soft, light brown cake soaked in cream, while the cream fills the layers between the cakes. The top layer consists of a thick white creamy layer with dark brown cocoa powder sprinkled in small clusters. A small, light brown heart-shaped cookie is placed standing on the cream at the top center. The plate sits on a white marbled surface with some cocoa powder and another cookie out of focus in the foreground. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Gingerbread Mascarpone Cream

Start by whisking egg yolks and sugar together in a heat-safe bowl. Place this bowl over a pot of simmering water—making sure the bottom doesn’t touch the water—and whisk until the sugar dissolves. This part takes about 5 minutes, and it’s so important because you want that mixture smooth and silky, not gritty. Then remove from heat and stir in molasses, ground ginger, cinnamon, salt, and vanilla. Chill the mixture quickly in an ice bath or in the fridge until completely cold—whisk it now and then for even cooling. Once chilled, whisk in the mascarpone for creaminess. Whip 1½ cups of the heavy cream separately until stiff peaks form, then gently fold it into the mascarpone mixture. The resulting filling should be luscious but still light enough to spread easily.

Step 2: Make the Gingerbread Coffee Soak

Mix your brewed gingerbread coffee with sugar and let it cool to room temperature. This soak is key: it infuses those lady fingers with warmth and spice, so make sure it’s strong and flavorful. You want to briefly dip the lady fingers—just 1 or 2 seconds—into the coffee so they absorb liquid but don’t get soggy. Lay them out in the bottom of an 8×8 pan to form a solid base.

Step 3: Start Layering Your Tiramisu

Add about 5 scoops of the mascarpone cream on top of your soaked lady fingers and spread evenly. Then arrange a layer of crisp gingerbread or gingersnap cookies over the mascarpone—don’t dunk these in coffee, as the filling will soften them enough for the perfect texture later. Add another 5 scoops of cream over the cookies and smooth it out, followed by a second layer of soaked lady fingers. Finish with 3-4 scoops of cream over top, smoothing it out again.

Step 4: Pipe and Dust for the Finishing Touch

Whip the remaining ½ cup of heavy cream to stiff peaks and fold into whatever mascarpone filling is left over. Spoon this into a piping bag and pipe dollops across the surface of your tiramisu—I find this makes it look extra special. Dust heavily with cocoa powder for that classic tiramisu look, and garnish with a few extra gingerbread cookies for charm. Cover and refrigerate overnight. Trust me, letting it chill for a full 24 hours really helps those flavors come together beautifully.

Top Tip

Making this Gingerbread Tiramisu Recipe can feel a bit intimidating at first, but a few small tips made a huge difference for me. These little tricks help keep the texture perfect and the flavors bright.

Chill the egg yolk mixture properly: This step is crucial because warm mascarpone mixture can become grainy instead of smooth. Use an ice bath to speed this up and whisk often!
Don’t over-soak the lady fingers: A quick dip keeps them from falling apart and stops the tiramisu from turning soggy.
Use freshly brewed gingerbread coffee: The bold, spiced coffee really sets this recipe apart, so resist shortcuts here if you can.
Pipe the final cream layer: It’s a game changer for presentation and helps keep the cream light rather than flat on top.

How to Serve Gingerbread Tiramisu Recipe

gingerbread tiramisu - Serving Suggestion

Garnishes

I love topping my Gingerbread Tiramisu with a generous dusting of cocoa powder and a few extra gingerbread cookies scattered on top for fun. Sometimes I add a sprinkle of finely chopped crystallized ginger to amp up that spicy warmth. It looks festive and makes every bite even more delicious.

Side Dishes

This dessert pairs wonderfully with a simple cup of black coffee or chai tea to complement the spices. For a holiday dinner, I like serving it alongside spiced nuts or even a fresh citrus salad to cut through the richness.

Creative Ways to Present

For special occasions, I’ve layered this Gingerbread Tiramisu into individual glass jars or pretty trifle bowls. It’s fun to pipe the cream in swirls and add gingerbread cookie crumbles between the layers for added texture and visual appeal. Guests always love how elegant and festive it looks!

Make Ahead and Storage

Storing Leftovers

I keep any leftover Gingerbread Tiramisu covered tightly in the refrigerator. It holds up well for 2-3 days, and the flavors even deepen with time. Just be sure to cover it well so it doesn’t absorb other fridge odors.

Freezing

Freezing this tiramisu is possible, but I’ve found it slightly changes the texture, especially of the mascarpone cream. If you want to freeze leftovers, portion it into airtight containers, and thaw it overnight in the fridge before serving. The texture softens a bit but still tastes delicious.

Reheating

This dessert is best served cold, so I don’t recommend reheating. If you want to warm up your coffee alongside, keep the tiramisu chilled and enjoy at room temperature for the best flavor balance.

Frequently Asked Questions:

Can I use regular coffee instead of gingerbread coffee?

Absolutely! Regular strong coffee works fine, but the gingerbread coffee adds that extra seasonal magic you don’t want to miss if you can find it.

How long should I chill the tiramisu before serving?

For best flavor and texture, chill the tiramisu overnight or up to 24 hours. This allows the layers to meld beautifully and the cookies to soften just right.

Can I make this recipe ahead of time for a party?

Yes! This Gingerbread Tiramisu Recipe is perfect for making a day ahead. In fact, it’s better after chilling, so you can prep it in the morning or the day before your event.

What’s the best way to prevent the tiramisu from getting soggy?

Don’t soak the lady fingers for too long — a quick dip is enough. Also, layering the cookies without soaking helps keep texture contrast in the dessert.

Final Thoughts

Honestly, I can’t recommend this Gingerbread Tiramisu Recipe enough. It brings all those nostalgic holiday flavors into one creamy, dreamy dessert that feels special but is totally doable at home. When you serve it, expect compliments and some hungry friends ready for seconds. Give it a try—you’ll thank me later!