Gingerbread Tiramisu
This gingerbread tiramisu is the perfect no bake dessert for the holidays! With a gingerbread mascarpone filling, gingerbread coffee soaked lady fingers, and a layer of gingerbread cookies in the center, this tiramisu is loaded with gingerbread flavor from top to bottom.
How to Make Gingerbread Tiramisu
This recipe was tricky to get just right because I had to inject a layer of gingerbread flavor while still staying true to the creamy coffee flavor of tiramisu.
With some experimenting and many containers of mascarpone later, I can safely say that this gingerbread tiramisu is the perfect balance of both.
First, the mascarpone filling is flavored with a hint of molasses along with ginger and cinnamon. As the mascarpone is mixed into the molasses and egg yolk mixture, it instantly begins to smell exactly like a batch of gingerbread cookies.
Then, the lady fingers are soaked in gingerbread coffee. This is optional, but the subtle warm spicy flavor really helps kick up that gingerbread flavor. I personally used Starbuck’s gingerbread coffee which can be found in most grocery stores around the holidays.
Last, a layer of gingerbread cookies is sandwiched right in the center of this tiramisu. The mascarpone filling naturally softens these crisp cookies, so there’s no need to dunk them in the coffee. This extra cookie layer was definitely the missing piece that brought this entire dessert together.
Tips for Making Homemade Gingerbread Tiramisu
This is an easy no bake recipe, but here are a few tips to ensure your tiramisu turns out just right:
- Egg Yolks + Sugar – The filling starts by dissolving sugar in egg yolks. It’s very important that the sugar fully dissolves because not only does it lead to a silky smooth filling, but it also ensure that the filling sets just right.
- Mascarpone – Use cold mascarpone that’s freshly pulled from the refrigerator. The filling is pretty thin already, so using chilled mascarpone prevents the filling from turning watery.
- Dunking – When dunking the lady fingers into the coffee, only dunk for a second and allow the excess coffee to drip off. Any longer and the lady fingers will turn too mushy.
- Layering – Each layer should be even and fully cover the pan. For the lady fingers, squeeze them into the bottom and cut off any pieces to ensure a tight fit. The mascarpone should be spread smooth and every layer after must be arranged as even as possible.
- Topping – This tiramisu will likely fill your pan all the way to the tippy top. Because of this, the topping needs to have a bit more structure. Folding in extra whipped cream will thicken any remaining filling to create the perfect dolloped layer on top.
- Chill – Allow the tiramisu to chill overnight, but a full 24 hours is best as it will develop a stronger flavor the longer it chills.
Gingerbread Tiramisu FAQs
Schar makes gluten free lady fingers and there are plenty of gluten free gingersnap cookies on the market. Replacing these two ingredients will make this recipe completely gluten free!
Yes, double the recipe and it should all fit in a 9×13 dish.
Use a thin and crisp gingerbread cookie and avoid anything soft. I used Pepperidge Farm gingerman cookies and they worked perfect!
If you’re struggling to find gingerbread coffee, plain coffee will do the trick. Due to the layer of gingerbread cookies as well as the gingerbread mascarpone filling, you should still get plenty of gingerbread flavor.
Store the tiramisu in the refrigerator and it will keep for about 4 days. Once it’s sliced into, make sure to cover the pan. It’s ok to store uncovered if it hasn’t been touched.
For more gingerbread recipes, check out my:
- Gingerbread Cookies
- Gingerbread Cupcakes
- Gingerbread Cake
- Chewy Molasses Cookies
- Gingerbread Cinnamon Rolls
- Gingerbread Chocolate Chip Cookie Bars
Make sure to tag me @butternutbakery on Instagram and comment below if you make this gingerbread tiramisu. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Watch how to make this gingerbread tiramisu:
Gingerbread Tiramisu
- Total Time: 30 minutes + Overnight Chill
- Yield: 6-8 servings
Description
This gingerbread tiramisu is a fun twist on a classic dessert! It’s made with a gingerbread mascarpone filling, gingerbread coffee soaked lady fingers, and a layer of gingerbread cookies in the very center.
Ingredients
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 (I used 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
Instructions
Gingerbread Mascarpone
- Fill a pot with a couple inches of water and set over medium heat.
- In a heat-safe bowl (one that can fit over the pot without touching the water), add the egg yolks and sugar. Whisk until smooth.
- Place the bowl over the pot of simmering water and continue whisking until the sugar is fully dissolved. Test by rubbing the mixture between two fingers. The sugar should dissolve within about 5 minutes.
- Remove from heat and whisk in the molasses, ginger, cinnamon, salt, and vanilla.
- Now two options – you can transfer the bowl to the refrigerator and wait for it to chill completely or speed up the process by placing the bowl inside a larger bowl filled with ice. Whisk the egg yolk mixture to ensure it chills evenly. It should be completely cold within 5 minutes.
- Once chilled, whisk in the cold mascarpone.
- Now in a separate bowl of a hand or stand mixer with the whisk attachment, add 1 1/2 cups of heavy cream and whip to stiff peaks.
- Scoop the heavy cream into the mascarpone mixture and fold to combine. It should be fairly thin.
Gingerbread Coffee Soak
- Mix the sugar into the brewed coffee and allow it to cool before assembling.
- When ready, briefly dunk the lady fingers (just a second) into the coffee and arrange in the bottom of an 8×8 pan. Cut the lady fingers as needed to fully cover the bottom in a single layer.
- Using a large ice cream scoop or 1/4 measuring cup, scoop 5 full amounts over the lady fingers and spread even.
- Now arrange a layer of gingerbread cookies over top. Do not dunk these in the coffee as the filling with soften them.
- Place 5 more scoops of filling on top and spread even. Then lay down another layer of soaked lady fingers.
- Place 3-4 scoops on top and spread even. You should now be left with about a cup of mascarpone filling.
- With the remaining 1/2 cup of heavy cream, whip until stiff peaks and fold into the leftover filling.
- Place the whipped filling into a piping bag and pipe dollops over the surface of the tiramisu.
- Dust with cocoa powder and decorate with more cookies.
- Place the tiramisu into the refrigerator to chill overnight (a full 24 hours is best for flavor, but overnight will do the trick).
- Then slice and enjoy!
Notes
GINGERBREAD COFFEE – I used Starbuck’s gingerbread coffee which I found at Fry’s/Kroger. Death Wish Coffee also makes a gingerbread coffee which is at Sprouts. Trader Joe’s also makes a gingerbread coffee that’s only around during the holidays.
- Prep Time: 30 minutes
- Chill Time: Overnight
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
This was good, but do you have a regular Tiramisu recipe to share?
Such a fun holiday take on a classic! This recipe came together so easily, and was a hit at our holiday party. Everyone went back for seconds (even though I was kind of hoping they wouldn’t so I could have the leftovers to myself). Making it again for Christmas Day!
Looks so festive! How long would you say it stays well? Or is 24 hours the most you would do before serving?