Description
This Easy Gingerbread Tiramisu is a festive twist on the classic Italian dessert, combining layers of gingerbread cookies dipped in a spiced coffee and eggnog mixture with a luscious mascarpone and whipped cream filling. Topped with cocoa powder and crushed gingerbread cookies, this no-bake dessert is perfect for holiday gatherings or any time you crave a creamy, spiced treat.
Ingredients
Scale
Tiramisu Filling
- 2 cups heavy cream
- 3 egg yolks
- 1 1⁄4 cups powdered sugar
- 2 1⁄4 cups mascarpone cheese
- 1⁄2 cup eggnog
Cookies and Dipping Mixture
- 40 gingerbread cookies
- 1⁄2 cup hot coffee
- 1 tsp rum extract
Crumble Topping
- Cocoa powder, for sifting
- Crushed gingerbread cookies, for garnish
Instructions
- Whip Cream: In a mixing bowl, use a hand mixer to whip the heavy cream until stiff peaks form. Set aside carefully to maintain volume.
- Prepare Egg Mixture: In a separate bowl, combine the egg yolks and powdered sugar and beat until the mixture is pale yellow and well combined. Add in the mascarpone cheese and whip until the mixture is smooth and free of lumps.
- Combine Mixtures: Gently fold the whipped cream into the mascarpone and egg yolk mixture until fully combined, ensuring no streaks remain.
- Mix Dipping Liquid: In a small bowl, combine the hot coffee, rum extract, and eggnog, stirring well to create the dipping liquid for the cookies.
- Assemble Base Layer: Quickly dip each gingerbread cookie into the coffee mixture, ensuring they are soaked but not soggy. Arrange 9 cookies in the bottom of a 9×9 inch baking dish, covering the surface evenly.
- Add Filling Layers: Spread a layer of the tiramisu filling evenly over the dipped cookies.
- Repeat Layers: Continue layering dipped cookies and filling, about 4-5 times, ending with a final layer of the creamy filling on top.
- Top and Chill: Sift cocoa powder evenly over the top layer of filling and sprinkle crushed gingerbread cookies as desired. Refrigerate the assembled tiramisu for 1.5 hours to allow flavors to meld and the dessert to firm up.
- Serve: Remove from the refrigerator and serve by the spoonful, enjoying the delicate layers of gingerbread, spiced coffee, and creamy eggnog flavors.
Notes
- Use fresh eggs or pasteurized egg yolks to ensure safety since this recipe is not cooked.
- Be careful not to soak the gingerbread cookies too long or they may become too soggy and fall apart.
- The rum extract adds flavor without alcohol; substitute with real rum if preferred.
- This dessert is best served within 24 hours of preparation for optimal texture and flavor.
- You can substitute heavy cream with whipping cream if desired but results may be slightly less rich.
- For a more intense coffee flavor, use espresso in place of hot coffee in the soaking liquid.
Nutrition
- Serving Size: 1 slice (approximately 1/6 of recipe)
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 160mg
