Gingerbread Tiramisu Dessert Recipe

If you’ve ever wished for a dessert that combines the cozy warmth of holiday spices with the creamy richness of tiramisu, you’re in for a treat with this Gingerbread Tiramisu Dessert Recipe. I absolutely love how this dessert brings together the best of both worlds — gingerbread cookies soaked in coffee and eggnog blend perfectly with smooth mascarpone cream, creating a fan-freaking-tastic treat that’s sure to impress your friends and family. Stick with me, and I’ll walk you through every step to make sure yours turns out just as heavenly as mine!

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Ingredients You’ll Need

When I shop for this Gingerbread Tiramisu Dessert Recipe, I always focus on fresh, high-quality mascarpone and freshly brewed coffee. These ingredients balance the sweetness of the gingerbread and richness of the cream perfectly, so don’t skip on them!

• Heavy cream: Look for heavy cream with at least 36% fat for whipping—it whips up better and gives a luscious texture.
• Egg yolks: Fresh eggs ensure a silky custard base; if you’re nervous about raw eggs, see my notes in the FAQ below.
• Powdered sugar: Dissolves quickly into the egg yolk mixture, giving this dessert a smooth and light sweetness.
• Mascarpone cheese: Rich and creamy, mascarpone is the heart of any tiramisu—grab the authentic kind for best results.
• Eggnog: Adds festive warmth and depth—grab your favorite store-bought or homemade batch.
• Gingerbread cookies: Spicy and sturdy, these are perfect to soak in coffee without falling apart.
• Coffee: Strong, hot coffee is essential for that signature tiramisu flavor; freshly brewed espresso works beautifully.
• Rum extract: Gives you the boozy undertone without the alcohol content variations of real rum.
• Cocoa powder: For sifting on top—use unsweetened for that classic earthy bitterness.
• Crushed gingerbread cookies: Adds texture for that lovely final crunch.

Variations

I love making this Gingerbread Tiramisu Dessert Recipe my own by tweaking the flavors or switching out ingredients based on the season or what I have on hand. It’s so forgiving and versatile!

• Alcohol Swap: I sometimes swap rum extract for a splash of amaretto or coffee liqueur for a deeper flavor when serving to adults.
• Dairy-Free Version: I’ve had success using coconut cream instead of heavy cream and dairy-free mascarpone for a delicious vegan twist.
• Cookie Alternatives: While gingerbread cookies are my favorite, speculoos or spiced shortbread cookies work great, too.
• Spice it up: Adding a pinch of cinnamon or nutmeg into the cream gives it an extra seasonal cozy feel.

How to Make Gingerbread Tiramisu Dessert Recipe

Step 1: Whip the Heavy Cream to Stiff Peaks

Start by pouring your chilled heavy cream into a clean mixing bowl and whip it with a hand mixer until you see stiff peaks forming. I like to keep an eye on it here because overwhipping can quickly turn it grainy, which nobody wants. Once it holds shape but still looks silky, set it aside. This whipped cream is key to that airy, luxurious texture everyone raves about.

Step 2: Create the Mascarpone Custard Base

In another bowl, beat the egg yolks with powdered sugar until the mixture lightens to a pale yellow—this usually takes a few minutes. Then gently mix in your mascarpone cheese, whipping smoothly until there are no clumps. This step is where patience pays off; the smoother your mascarpone mixture, the creamier your final tiramisu will be.

Step 3: Fold in the Whipped Cream

Combining the whipped cream with your mascarpone custard takes a gentle folding technique to maintain all that lovely airiness. Use a spatula and fold carefully until you can’t see streaks of cream or custard. This folding step makes your tiramisu wonderfully light without losing any flavor.

Step 4: Mix Your Soaking Liquid

In a small bowl, mix hot freshly brewed coffee with rum extract and eggnog. I always use hot coffee because it soaks into the gingerbread cookies faster and more evenly. The combo of rum flavor and eggnog is what really makes this dessert feel like the holidays baking inside your fridge.

Step 5: Assemble the Layers

Dip each gingerbread cookie quickly into the coffee mixture—don’t let them soak for too long or they’ll become soggy! Lay them side-by-side in your 9×9 baking dish to cover the bottom evenly (usually about 9 cookies). Next, spread a generous layer of the tiramisu cream on top. Repeat this pattern, alternating soaked cookies and cream layers until you fill the dish, finishing with a layer of creamy filling on top.

Step 6: Add the Finishing Touches

Sift cocoa powder evenly over the top layer of cream, then sprinkle some crushed gingerbread cookies for added crunch and extra gingerbread flavor. This simple garnish really elevates the presentation and taste.

Step 7: Chill to Perfection

Pop your assembled tiramisu into the fridge for at least 90 minutes. This chilling time lets the flavors marry and the cookies soften gently, giving you those perfect layers you’re aiming for. I’ve even chilled it overnight sometimes for an extra indulgent experience.

How to Serve Gingerbread Tiramisu Dessert Recipe

Garnishes

I usually top my serving with a little extra dusting of cocoa powder and some crushed gingerbread cookies for that perfect crunch. Sometimes I add a sprig of fresh mint or a sprinkle of edible gold flakes to make it feel extra special for holiday dinners.

Side Dishes

This dessert pairs wonderfully with a simple cup of black coffee or a spiced chai tea, which complements the gingerbread spices without overpowering the tiramisu’s creaminess.

Creative Ways to Present

I once served this dessert in elegant individual glass parfait cups for a dinner party, layering gingerbread crumbs on the bottom and leaving the top as a swirl of cream with a dusting of cocoa. It felt fancy but was totally doable and got rave reviews!

Make Ahead and Storage

Storing Leftovers

Keep any leftovers covered tightly in the fridge, preferably in an airtight container or wrapped with plastic wrap. It keeps beautifully fresh for up to 3 days, and those flavors intensify as it sits — I actually prefer it the next day!

Freezing

I’ve tried freezing gingerbread tiramisu in a sealed container, and while it’s possible, I recommend thawing it overnight in the fridge for best texture. The gingerbread may soften further, but the flavors hold up well.

Reheating

This dessert is best enjoyed cold, so reheating isn’t necessary. If you want to soften it slightly, just let it sit at room temperature for 10–15 minutes before serving.

FAQs

Final Thoughts

This Gingerbread Tiramisu Dessert Recipe has become one of my favorite go-to desserts whenever I want something both comforting and elegant without a ton of fuss. It’s the kind of recipe you’ll want to make year after year — trust me, your family will thank you for it! Give it a try, and don’t be surprised if it becomes the star of your dessert table.

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