Gingerbread Tiramisu Recipe

If you’re a fan of cozy holiday flavors and classic desserts, this Gingerbread Tiramisu Recipe is about to become your new favorite. I absolutely love how it combines the rich, creamy goodness of tiramisu with the warm spices of gingerbread – it’s like a festive hug in every bite. Whether you’re making it for a holiday party or just because you want a sweet treat, you’ll find it’s surprisingly easy to put together and totally show-stopping.

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Ingredients You’ll Need

Each ingredient plays a key role in balancing richness and spice, giving you that perfect creamy and crunchy texture combo. When you shop, look for fresh mascarpone and good-quality gingerbread cookies to really make this pop.

• Heavy cream: For whipping into stiff peaks and adding that luscious creaminess to the layers.
• Egg yolks: They help thicken the mascarpone mixture for that classic tiramisu texture.
• Powdered sugar: Smoothly sweetens without graininess – crucial for the silky filling.
• Mascarpone cheese: The heart of tiramisu’s creamy texture; make sure it’s fresh and full-fat.
• Eggnog: Brings that unmistakable holiday flavor, pairing beautifully with the gingerbread.
• Gingerbread cookies: These stand in for ladyfingers and add the essential spicy crunch.
• Coffee: Hot and strong, it softens the cookies while complementing the other flavors.
• Rum extract: Adds warmth and depth, just like traditional tiramisu but without alcohol.
• Cocoa powder: For dusting the top and hinting at classic tiramisu elegance.
• Crushed gingerbread cookies (optional): A crunchy, festive topping to finish it off.

Variations

I love that this Gingerbread Tiramisu Recipe is pretty versatile – I’ve played around with it quite a bit, and you can easily make it your own depending on preferences or what you have on hand.

• Alcohol-Free Version: Swap the rum extract with vanilla extract for a kid-friendly or alcohol-free dessert that still tastes amazing.
• Spiced Up: Add a pinch of cinnamon or ground cloves into the mascarpone mixture for even more warm, spicy vibes.
• Gluten-Free: Use gluten-free gingerbread cookies to accommodate dietary needs without losing flavor.
• Mini Tiramisu Cups: I’ve found making this in individual glass jars makes for fun presentation and easy portion control.

How to Make Gingerbread Tiramisu Recipe

Step 1: Whip that cream to perfection

Start by whipping your heavy cream with a hand mixer until you see stiff peaks form — you’ll know it’s ready when the cream holds its shape without falling over. Tip: chill your bowl and beaters for a few minutes beforehand to speed up the whipping time and get a fluffier texture.

Step 2: Make the mascarpone mixture

In another bowl, whisk together egg yolks and powdered sugar until the color changes to a pale yellow – this usually takes 3-4 minutes with a mixer. Then, add your mascarpone cheese and beat until the mixture is smooth and creamy with no clumps. I learned the hard way that mascarpone should be at room temperature for easier mixing, so plan to pull it out ahead of time.

Step 3: Fold the whipped cream in gently

Now pour the whipped cream into the mascarpone mixture and fold with a spatula until just combined. Be gentle here — you want to keep the airy texture without deflating the mixture.

Step 4: Prepare your dipping liquid

In a small bowl, combine hot coffee, rum extract, and eggnog. This is what will give your gingerbread cookies that lovely soft texture paired with moist holiday flavors. Make sure the coffee is hot enough to soften the cookies quickly without sogginess.

Step 5: Layer your Gingerbread Tiramisu

Dip each gingerbread cookie quickly into the coffee mixture (don’t soak too long or they’ll fall apart!). Place a layer of about nine cookies in a 9×9 dish. Spread a layer of your tiramisu filling over the cookies evenly, then repeat layers until you reach the top, finishing with the mascarpone cream. I usually get 4-5 layers this way.

Step 6: Top and chill

Use a sifter to dust cocoa powder evenly over the top. For a festive touch, crumble some extra gingerbread cookies on top. Refrigerate the dish for about 90 minutes so all those flavors meld beautifully and you get that signature tiramisu texture.

How to Serve Gingerbread Tiramisu Recipe

Garnishes

When I serve this, I always dust a bit of cocoa powder and sprinkle crushed gingerbread cookie crumbs on top – it adds that pretty, rustic look and an extra spicy crunch that makes everyone ask for seconds. Sometimes, a small sprig of fresh mint adds a nice color contrast, too!

Side Dishes

This dessert really shines on its own, but I like pairing it with a simple cup of spiced chai or mulled wine to keep the flavors cozy. If you want something lighter, a fresh orange salad with cinnamon makes for a refreshing balance.

Creative Ways to Present

One year I made mini servings in clear mason jars that showed off the beautiful layers – it was such a hit at our holiday brunch! You can also try layering in a trifle bowl for a dramatic centerpiece or even bake this into cupcakes for a fun twist.

Make Ahead and Storage

Storing Leftovers

I always keep leftovers tightly covered in the fridge. This dessert actually tastes better the next day as the flavors mingle, and it keeps well for up to 3 days without losing its texture.

Freezing

While I don’t usually freeze tiramisu, I’ve done it once wrapped tightly in plastic wrap and foil for up to a month. Just let it thaw overnight in the fridge before serving – though fresh is definitely best.

Reheating

This dessert is best served chilled, so reheating isn’t typically needed. If you want a warmer version, I recommend letting it sit at room temperature for about 20 minutes instead of heating it up, which keeps the creamy layers intact.

FAQs

Final Thoughts

I can’t recommend this Gingerbread Tiramisu Recipe enough—it feels like a cozy holiday tradition in the making. Every time I serve it, people are surprised at how the classic tiramisu transforms with that zing of gingerbread and eggnog. If you want a dessert that’s easy, festive, and utterly delicious, this is the one to try. Happy baking, friend!

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