Description

This Gingerbread Tiramisu is a festive twist on the classic Italian dessert, featuring layers of gingerbread coffee-soaked lady fingers, spiced mascarpone cream, and crisp gingerbread cookies. Perfect for holiday gatherings, this dessert balances warm gingerbread spices with creamy mascarpone and a dusting of cocoa powder for a rich, comforting treat.

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
Crisp gingerbread or gingersnap cookies (e.g., Pepperidge Farm gingerman cookies)

Gingerbread Coffee Soak

2 cups strong brewed gingerbread coffee (or unflavored coffee)
1 1/2 tbsp granulated sugar
1 7oz package lady fingers
Cocoa powder, for dusting

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Instructions

Prepare the Gingerbread Mascarpone: Fill a pot with a couple inches of water and bring to a simmer over medium heat. In a heat-safe bowl that fits over the pot without touching the water, whisk together the egg yolks and sugar until smooth.
Cook the Egg Mixture: Place the bowl over the simmering water and continue whisking until the sugar dissolves completely, about 5 minutes, testing by rubbing between fingers.
Add Spices and Chill: Remove from heat and whisk in molasses, ground ginger, cinnamon, kosher salt, and vanilla extract. Chill the mixture by placing the bowl in the refrigerator or in a larger ice-filled bowl, whisking occasionally until completely cold, approximately 5 minutes.
Incorporate Mascarpone and Whipped Cream: Whisk cold mascarpone into the chilled egg mixture. Separately, whip 1 1/2 cups of heavy cream in a mixer until stiff peaks form, then fold the whipped cream gently into the mascarpone mixture until well combined but still fairly thin.
Prepare the Gingerbread Coffee Soak: Stir sugar into brewed gingerbread coffee and allow it to cool to room temperature.
Assemble the Tiramisu - Layer 1: Briefly dunk lady fingers one at a time into the coffee soak for just a second, then arrange them in a single layer at the bottom of an 8×8 pan, trimming as needed to cover fully.
Layer the Filling and Cookies: Scoop about 5 full 1/4 cup scoops of mascarpone filling over lady fingers and spread evenly. Arrange a layer of dry gingerbread cookies on top without dunking.
Layer 2: Add 5 more scoops of filling and spread evenly, then add another layer of coffee-soaked lady fingers on top.
Top Layer: Spread 3-4 scoops of filling evenly over the last lady finger layer, reserving about 1 cup of mascarpone filling.
Prepare Whipped Cream Topping: Whip the remaining 1/2 cup heavy cream until stiff peaks form and fold it into the leftover mascarpone filling. Transfer this to a piping bag and pipe dollops over the tiramisu surface.
Finish and Chill: Dust the top with cocoa powder and decorate with additional gingerbread cookies. Cover and refrigerate the tiramisu to chill overnight, ideally for 24 hours to develop flavor.
Serve: Slice the tiramisu and enjoy chilled as a festive dessert.

Notes

Use gingerbread coffee brands like Starbucks, Death Wish Coffee, or Trader Joe's, especially available during the holidays, for authentic flavor.
Do not soak the gingerbread cookies; keep them dry to add texture contrast to the soft layers.
Whipping heavy cream to stiff peaks is crucial for the right texture and structure in the mascarpone filling.
Chilling the egg yolk mixture thoroughly before adding mascarpone ensures a smooth, safe custard base.
For best flavor and set texture, refrigerate the tiramisu for a full 24 hours before serving.
If gingerbread coffee is unavailable, use strong brewed coffee with a teaspoon of molasses and ground ginger and cinnamon added to approximate the flavor.

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 26 g
Sodium: 100 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 190 mg