Easy Gingerbread Tiramisu Recipe

Introduction

This easy gingerbread tiramisu is a delightful twist on the classic Italian dessert, combining spiced gingerbread cookies with creamy mascarpone, eggnog, and coffee. It’s a perfect no-bake dish that’s festive, rich, and sure to impress at holiday gatherings.

Ingredients

• 2 cups heavy cream (very cold, whipped until stiff peaks form)
• 3 egg yolks (use pasteurized if preferred)
• 1 ¼ cups powdered sugar
• 2 ¼ cups mascarpone cheese
• ½ cup eggnog (or substitute with milk or cream)
• 36–45 gingerbread cookies (store-bought or homemade)
• ½ cup hot coffee (decaf if serving children)
• 1 teaspoon rum extract (or 2–3 tablespoons dark rum for adults)
• Cocoa powder and crushed gingerbread cookies (for topping)

Instructions

1. Step 1: In a large bowl, whip the heavy cream with a hand mixer until stiff peaks form. Set aside.
2. Step 2: In another bowl, whisk together the egg yolks and powdered sugar until pale yellow and well combined.
3. Step 3: Add the mascarpone cheese to the egg yolk mixture and whisk until smooth and lump-free.
4. Step 4: Gently fold the whipped cream into the mascarpone mixture until fully combined and there are no streaks.
5. Step 5: In a shallow bowl, combine hot coffee, rum extract, and eggnog. Stir well to create the dipping mixture.
6. Step 6: Quickly dip each gingerbread cookie into the coffee mixture—do not soak—and arrange them in a single layer at the bottom of a 9×9-inch baking dish.
7. Step 7: Spread a layer of the mascarpone filling evenly over the cookies.
8. Step 8: Repeat layers of dipped cookies and mascarpone filling until the dish is filled, about 4–5 layers, finishing with a layer of the cream mixture on top.
9. Step 9: Dust the top with cocoa powder and sprinkle crushed gingerbread cookies for extra texture and decoration.
10. Step 10: Refrigerate the tiramisu for at least 1.5 hours to allow the flavors to meld and the dessert to set before serving.

Tips & Variations

• For an adults-only version, replace rum extract with 2–3 tablespoons of dark rum or coffee liqueur.
• Swap mascarpone for Greek yogurt to lighten the filling and add a tangy twist.
• Add a layer of crushed peppermint candy between layers for extra festive flavor.
• If you don’t have gingerbread cookies, speculoos, biscotti, or ladyfingers make great alternatives.

Storage

Keep the tiramisu covered in the refrigerator for up to 3 days. The flavors improve after a day. You can freeze individual slices, well wrapped, for up to 1 month and thaw them in the fridge overnight. Serve chilled by scooping into bowls or cutting into squares for a polished presentation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this without egg yolks?

Yes, you can omit the egg yolks and simply whip mascarpone with cream and sugar. The filling will be slightly less rich but still deliciously creamy.

Do I have to use eggnog?

No, you can substitute eggnog with regular milk, cream, or almond milk depending on your preference or dietary needs.

Easy Gingerbread Tiramisu Recipe

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This no-bake Easy Gingerbread Tiramisu combines spiced gingerbread cookies, creamy mascarpone cheese, festive eggnog, and rich coffee for the ultimate holiday dessert. Perfect for Christmas parties or holiday gatherings, it layers soaked gingerbread cookies with a luscious mascarpone filling, topped with cocoa powder and crushed gingerbread crumbs. This make-ahead dessert chills to perfection, melding warm spices and creamy textures for a festive and indulgent treat.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 50 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian-American Holiday

Ingredients

Scale 1x2x3x

Filling

• 2 cups heavy cream, very cold
• 3 egg yolks (pasteurized if desired)
• 1 ¼ cups powdered sugar
• 2 ¼ cups mascarpone cheese
• ½ cup eggnog (or substitute with milk or cream)
• 1 teaspoon rum extract (or real dark rum for adults)

Cookies and Dipping Mixture

• 36–45 gingerbread cookies (store-bought or homemade)
• ½ cup hot coffee (decaf if preferred)

Topping

• Cocoa powder for dusting
• Crushed gingerbread cookies for garnish

Instructions

1. Whip the cream: In a large mixing bowl, use a hand mixer to whip the very cold heavy cream until stiff peaks form. Set aside for assembling.
2. Mix egg yolks and sugar: In another bowl, whisk the egg yolks and powdered sugar together until the mixture pale yellow and well combined, forming a smooth, creamy base.
3. Add mascarpone cheese: Incorporate the mascarpone cheese into the egg yolk mixture, whipping or stirring until smooth and free of lumps for a rich creamy filling.
4. Fold in whipped cream: Gently fold the whipped cream into the mascarpone and egg yolk mixture using a spatula, blending thoroughly but carefully to keep the mixture light and airy.
5. Prepare dipping mixture: In a shallow bowl, combine the hot coffee, rum extract, and eggnog, stirring well to create the fragrant soaking liquid.
6. Dip gingerbread cookies: Quickly dip each gingerbread cookie into the coffee mixture, ensuring just a brief soak so the cookies remain firm but flavorful. Line the bottom of a 9×9 inch baking dish with them.
7. Add filling layer: Spread a layer of the mascarpone filling evenly over the laid cookies to create the first creamy layer.
8. Repeat layers: Continue alternating layers of dipped gingerbread cookies and mascarpone filling until 4–5 layers are formed, finishing with the creamy mascarpone layer on top.
9. Dust and garnish: Sift cocoa powder evenly over the top layer and sprinkle with crushed gingerbread cookies for a decorative and crunchy finish.
10. Chill: Refrigerate the assembled tiramisu for at least 1.5 hours to allow flavors to meld and dessert to set before serving.

Notes

• Storage: Keep covered and refrigerated for up to 3 days; flavors improve after resting overnight.
• Freezing: You may freeze individual slices wrapped well for up to 1 month; thaw in the fridge overnight.
• Serving: Serve chilled, either scooped or cut into squares for presentation.
• For an adults-only version, replace rum extract with 2–3 tablespoons of dark rum or coffee liqueur.
• Use Greek yogurt instead of mascarpone for a lighter, tangy variation.
• Try adding crushed peppermint candy layers for a festive twist.
• Substitute gingerbread cookies with speculoos, biscotti, or traditional ladyfingers if preferred.
• If avoiding raw eggs, omit yolks or use pasteurized ones; filling remains creamy though less rich.
• Eggnog can be substituted with milk, cream, or almond milk if desired.
• If coffee is not preferred, use hot cocoa or spiced chai tea as the dipping liquid for complementary flavor.

Keywords: gingerbread tiramisu, holiday dessert, no-bake tiramisu, festive tiramisu recipe, Christmas dessert, mascarpone tiramisu, eggnog dessert