Gingerbread Tiramisu Recipe

If you’re looking for a unique twist on a classic Italian dessert that also brings warm holiday vibes, you absolutely have to try my Gingerbread Tiramisu Recipe. This dessert marries the creamy, dreamy texture of traditional tiramisu with spicy gingerbread cookies and a splash of eggnog—utterly divine and perfect for cozy evenings or festive gatherings. Trust me, once you try it, this will become a favorite you’ll want to make over and over again.

this …

Ingredients You’ll Need

The blend of creamy mascarpone, spiced gingerbread cookies, and a touch of eggnog really sets this dessert apart. When picking ingredients, look for fresh eggnog (if you can get it) and quality mascarpone—it makes such a difference in richness.

• Heavy Cream: Use cold heavy cream for whipping up those perfect stiff peaks that add lightness and fluffiness.
• Egg Yolks: Fresh eggs are best here; they help create a smooth, velvety custard base.
• Powdered Sugar: This dissolves quickly, ensuring your filling is silky without any graininess.
• Mascarpone Cheese: This is the heart of the tiramisu flavor—choose a creamy, fresh brand for ideal texture and taste.
• Eggnog: Adds a festive, spiced flavor that pairs beautifully with gingerbread.
• Gingerbread Cookies: Soft but sturdy cookies work best—you want them to absorb liquid without turning to mush.
• Coffee: Hot brewed coffee acts as the dipping liquid; strong coffee creates that traditional tiramisu depth.
• Rum Extract: This boosts the flavor with a gentle warmth; if you prefer, real rum works too.
• Cocoa Powder: For dusting the top to finish off that perfect tiramisu look.
• Crushed Gingerbread Cookies: Optional, but I love them as a crunchy topping for texture contrast.

Variations

I love that this Gingerbread Tiramisu Recipe is so easy to customize! Over time, I’ve played with a few tweaks—you should absolutely feel free to make it your own.

• Non-Alcoholic Version: Swap rum extract with a vanilla or almond extract—just as flavorful and kid-friendly.
• Dairy-Free Option: You can substitute heavy cream with coconut cream and use a dairy-free mascarpone alternative, though the texture will shift slightly.
• Extra Spice: Add a pinch of cinnamon or nutmeg into the mascarpone mixture for an even richer gingerbread feel.
• Different Cookies: If you can’t find gingerbread cookies, speculoos or gingersnap cookies offer a nice spice and crunch alternative.

How to Make Gingerbread Tiramisu Recipe

Step 1: Whip That Cream to Perfection

Start by pouring your cold heavy cream into a mixing bowl and whip it with a hand mixer until stiff peaks form. You’ll know it’s ready when the cream holds its shape firmly without collapsing, like fluffy clouds. I usually whip on medium speed—too fast and you risk turning the cream into butter, which nobody wants!

Step 2: Make Your Mascarpone Custard

In a separate bowl, whisk the egg yolks with powdered sugar until the mixture is smooth and pale yellow—this takes about 3 to 4 minutes. Then, add mascarpone cheese and whip it all together until the texture is silky and lump-free. This custard is the rich, creamy base that will delight your taste buds.

Step 3: Gently Fold the Cream into the Custard

Take your whipped cream and fold it into the mascarpone custard. Folding is key here—you want to combine everything carefully so you keep all that lovely airiness without deflating the cream. This results in the luscious filling that’s smooth, light, and completely dreamy.

Step 4: Prep Your Gingerbread Cookie Dipping Station

Mix together hot brewed coffee, rum extract, and eggnog in a shallow bowl. This warming liquid bath will soak into your gingerbread cookies in seconds—make sure the coffee is hot so the cookies absorb just enough flavor without becoming soggy.

Step 5: Assemble Your Layers with Love

Dip each gingerbread cookie briefly into the coffee-egg nog mixture—don’t linger too long or they’ll fall apart! Arrange 9 cookies snugly at the bottom of a 9×9 baking dish. Next, spread a layer of the creamy tiramisu filling evenly over the cookies. Repeat this alternating layering 4 to 5 times, finishing with a layer of mascarpone cream on top.

Step 6: The Finishing Touch and Chill

Dust the top layer generously with cocoa powder using a fine sifter. I like to add crumbled gingerbread cookies on top too for a crunchy, rustic finish—trust me, it adds a lovely texture contrast. Chill the whole dish in the refrigerator for at least 90 minutes to let the flavors meld and the dessert set.

How to Serve Gingerbread Tiramisu Recipe

Garnishes

I usually keep it simple with a dusting of cocoa powder and a handful of crushed gingerbread cookies on top—that’s what makes it feel festive and inviting. Sometimes, I add a sprig of fresh mint or a few chocolate shavings if I’m feeling fancy. It’s all about that cozy holiday look and tasty texture pop!

Side Dishes

Since this dessert is rich and indulgent, I like pairing it with lighter accompaniments like a crisp spiced apple cider or a simple salad of fresh winter fruits like oranges and pomegranate. It balances the sweetness beautifully without overwhelming your palate.

Creative Ways to Present

For special occasions, I sometimes build individual servings in stemmed glass cups to show off those gorgeous layered colors. It’s a fun way to impress guests and keep portions in check. You can even add a tiny cookie on the side for dipping! A rustic wooden board with some cinnamon sticks and star anise also makes a lovely photo-worthy presentation.

Make Ahead and Storage

Storing Leftovers

This Gingerbread Tiramisu keeps beautifully in the fridge for up to 3 days. I store leftovers covered tightly with plastic wrap or in an airtight container to keep the layers fresh and moist. Each day it sits, the flavors deepen, so it even sometimes tastes better the next day!

Freezing

I’ve tried freezing this dessert when I have extra, but since tiramisu relies on creamy mascarpone and whipped cream, the texture can get a bit grainy after thawing. If you want to freeze, I recommend doing so for no more than a month and thaw slowly in the fridge overnight before serving.

Reheating

Because tiramisu is meant to be served chilled, I never reheat leftovers. Instead, I simply let refrigerated portions sit at room temperature for 15 minutes before serving. This softens the flavors and textures just right without losing that classic creamy feel.

FAQs

Final Thoughts

I absolutely love how this Gingerbread Tiramisu Recipe combines the best of two worlds: the rich creaminess of a classic tiramisu and the heartwarming spices of gingerbread and eggnog. When I first tried it, the family instantly requested the recipe—it’s that good! If you enjoy cozy desserts that impress without too much fuss, you’ll really enjoy making and sharing this one. It’s become my go-to festive treat, and I can’t wait for you to experience the magic yourself!

Print