Ingredients

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 (such as Pepperidge Farm Gingerman cookies)

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

Step 1: Fill a pot with a couple inches of water and set over medium heat. In a heat-safe bowl that fits over the pot without touching the water, whisk together the egg yolks and sugar until smooth.

Step 2: Place the bowl over the simmering water and whisk continuously until the sugar dissolves completely (about 5 minutes). Test by rubbing the mixture between your fingers; it should feel smooth.

Step 3: Remove the bowl from heat and whisk in the molasses, ground ginger, cinnamon, salt, and vanilla extract.

Step 4: Chill the egg yolk mixture either by placing the bowl in the refrigerator until cold or setting it inside a larger bowl filled with ice, whisking gently to cool evenly. This should take about 5 minutes.

Step 5: Once chilled, whisk in the cold mascarpone until smooth.

Step 6: In a separate bowl, whip 1 1/2 cups of heavy cream with a mixer until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until combined; the mixture will be fairly thin.

Step 7: For the coffee soak, stir the sugar into the brewed coffee and allow it to cool completely.

Step 8: Briefly dunk the lady fingers—just a quick second—in the cooled coffee and arrange them in a single layer covering the bottom of an 8×8-inch pan. Cut as needed to fit.

Step 9: Using a large ice cream scoop or 1/4 cup measure, spread about 5 scoops of the mascarpone filling over the lady fingers, spreading evenly.

Step 10: Arrange a layer of gingerbread cookies over the mascarpone filling without dunking them in coffee to keep them crisp.

Step 11: Spread 5 more scoops of filling over the gingerbread cookies, then top with another layer of coffee-soaked lady fingers.

Step 12: Spread 3 to 4 scoops of mascarpone filling evenly over the lady fingers. Reserve about one cup of filling for topping.

Step 13: Whip the remaining 1/2 cup of heavy cream until stiff peaks form, then fold it gently into the reserved mascarpone filling.

Step 14: Transfer this whipped filling to a piping bag and pipe dollops over the surface of the tiramisu.

Step 15: Dust the top with cocoa powder and decorate with extra gingerbread cookies if desired.

Step 16: Refrigerate the tiramisu overnight, ideally for 24 hours to develop the flavors fully, though overnight will suffice.

Step 17: Slice and serve chilled. Enjoy this festive and flavorful twist on a beloved dessert!

Tips & Variations

For an extra spiced flavor, add a pinch of ground cloves or nutmeg to the mascarpone mixture.

If you prefer a caffeine-free version, use decaffeinated coffee or spiced apple cider for soaking.

To speed up chilling, place the egg yolk mixture bowl inside a larger bowl filled with ice while whisking gently.

Use freshly brewed gingerbread coffee for the most authentic flavor, or steep your coffee with a cinnamon stick and cloves.

FAQs

Can I make this tiramisu without raw eggs?

Yes. To avoid raw eggs, you can use pasteurized egg yolks or substitute the egg yolks with a cooked custard base to ensure safety. Another option is to use a no-egg mascarpone filling recipe.

What if I don’t have gingerbread cookies?

If gingerbread cookies aren’t available, you can use gingersnap cookies or even speculoos cookies for a similar spiced crunch. Alternatively, classic lady fingers alone will keep the dessert traditional but less spiced.