Print

Gingerbread Tiramisu Recipe

Print Recipe

★★★★★

4.4 from 129 reviews

A festive twist on classic tiramisu featuring spiced gingerbread flavors infused into mascarpone cream and layered with coffee-soaked lady fingers and crisp gingerbread cookies. This gingerbread tiramisu offers a delightful blend of warm spices, creamy textures, and a dusting of cocoa powder, perfect for holiday celebrations or any cozy gathering.

Ingredients

Scale

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 cold mascarpone cheese
  • 2 cups heavy cream, divided

Soak and Assembly

  • Crisp gingerbread or gingersnap cookies (e.g., Pepperidge Farm Gingerman cookies)
  • 2 cups strong brewed gingerbread coffee or unflavored coffee
  • 1 1/2 tbsp granulated sugar
  • 1 (7 oz) package lady fingers
  • Cocoa powder, for dusting

Instructions

  1. Prepare gingerbread mascarpone base: Fill a pot with a couple inches of water and set over medium heat to create a simmering water bath (bain-marie). In a heat-safe bowl that fits over the pot without touching the water, whisk together the egg yolks and sugar until smooth.
  2. Dissolve sugar: Place the bowl over the simmering water and whisk continuously for about 5 minutes until the sugar is fully dissolved, testing by rubbing a bit between your fingers to ensure no granules remain.
  3. Flavor mixture: Remove the bowl from heat, then whisk in the molasses, ground ginger, cinnamon, kosher salt, and vanilla extract until fully incorporated.
  4. Chill the mixture: Cool the mixture by either refrigerating or placing the bowl inside a larger bowl filled with ice. Whisk occasionally to chill evenly; the mixture should be completely cold within 5 minutes.
  5. Add mascarpone: Once chilled, whisk cold mascarpone cheese into the egg yolk mixture until smooth.
  6. Whip heavy cream: In a separate bowl fitted with a whisk attachment, whip 1 1/2 cups of heavy cream to stiff peaks.
  7. Combine cream and mascarpone: Gently fold the whipped cream into the mascarpone mixture until well combined and somewhat thin in consistency.
  8. Prepare coffee soak: Stir the sugar into the brewed gingerbread coffee and allow it to cool completely before assembly.
  9. Assemble tiramisu layers: Quickly dip lady fingers into the cooled coffee (just a second each) and arrange a single layer in the bottom of an 8×8 inch pan, trimming as necessary to cover evenly.
  10. Layer filling and gingerbread cookies: Using a large ice cream scoop or 1/4 cup measure, spoon 5 full scoops of mascarpone filling evenly over lady fingers. Then, arrange a layer of gingerbread cookies on top without soaking them, so they retain crunch.
  11. Repeat layering: Spread 5 more scoops of filling over the cookie layer, then add another layer of coffee-soaked lady fingers.
  12. Top with filling: Place 3–4 scoops of filling on top and spread evenly, leaving about 1 cup of mascarpone filling remaining.
  13. Final whipped cream layer: Whip the remaining 1/2 cup heavy cream until stiff peaks form, then fold into the remaining mascarpone filling.
  14. Pipe decorative dollops: Transfer the final filling into a piping bag and pipe dollops over the tiramisu surface for a beautiful presentation.
  15. Finish with cocoa and decoration: Dust the surface with cocoa powder and garnish with additional gingerbread cookies.
  16. Chill before serving: Refrigerate the tiramisu for at least overnight (24 hours recommended) to let flavors meld and the dessert set properly.
  17. Serve: Slice into portions and enjoy the rich, spiced dessert.

Notes

  • Use cold mascarpone and cream for best whipping results and smooth texture.
  • Do not soak the gingerbread cookies; they add a crunchy texture contrast.
  • For a stronger spice flavor, use gingerbread-flavored brewed coffee or add spices to your coffee brewing.
  • Chilling the egg yolk mixture thoroughly is important for food safety and proper texture.
  • The tiramisu tastes best after a full 24 hours of refrigeration but can be served after at least 8 hours.
  • You can substitute lady fingers with sponge cake or other sturdy cookies if preferred.

Keywords: gingerbread tiramisu, holiday dessert, mascarpone, gingerbread cookies, layered dessert

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