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Easy Gingerbread Tiramisu Recipe

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★★★★★

4.4 from 100 reviews

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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/easy-gingerbread-tiramisu-recipe/