Christmas Gingerbread Tiramisu Recipe
Give your holiday dessert table an elegant spin with this show-stopping Christmas gingerbread tiramisu! Italian ladyfingers are soaked in a dark rum-spiked, sweetened coffee mixture and then layered with a perfectly creamy spiced mascarpone filling. You can prepare this luscious Christmas tiramisu in just 30 minutes, and it's guaranteed to receive rave reviews.
How to Make the Best Christmas Gingerbread Tiramisu
This show-stopping Christmas gingerbread tiramisu combines the elegance of the classic Italian dessert with festive holiday spices that will have your guests asking for the recipe. The key to this dish is the harmonious balance between the boozy coffee mixture, the airy whipped cream, and the creamy spiced mascarpone filling that brings all the warmth of gingerbread to the traditional tiramisu format.
The beauty of this recipe is in its simplicity and impressive presentation. There’s no baking involved—just careful layering and patience as the flavors meld together. The ladyfingers soak up the coffee and rum mixture perfectly, while the gingerbread-spiced mascarpone creates a luxurious, perfectly creamy texture that feels decadent but takes only 30 minutes to prepare. Whether you’re looking for a make-ahead dessert for holiday entertaining or a special treat to enjoy throughout the season, this Christmas tiramisu is guaranteed to impress.
The six-hour chill time is crucial, not just for setting the tiramisu but for allowing the flavors to fully develop and marry together. You’ll find that this dessert actually tastes even better the next day, making it the perfect choice for advance preparation. Serve chilled, garnished with a light dusting of cinnamon, and watch it become an instant holiday classic at your table.
Christmas Gingerbread Tiramisu
Give your holiday dessert table an elegant spin with this show-stopping Christmas gingerbread tiramisu! Italian ladyfingers are soaked in a dark rum-spiked, sweetened coffee mixture and then layered with a perfectly creamy spiced mascarpone filling. You can prepare this luscious Christmas tiramisu in just 30 minutes, and it's guaranteed to receive rave reviews.
Ingredients
Coffee Mixture
Ladyfinger Layer
Gingerbread Mascarpone Filling
Instructions
Prepare
- In a small bowl, mix together the espresso or coffee, white sugar and dark rum until the sugar dissolves. Set aside to cool.
Filling
- In a large mixing bowl, beat the heavy cream until stiff peaks form. Set aside.
- In a separate mixing bowl, beat together the egg yolks, mascarpone, white sugar, molasses, cinnamon, ginger, cloves and allspice on medium speed until light and fluffy and no lumps remain, about five minutes. Initially, it will seem a little liquidy, but it will thicken as you beat it.
- Alternatively, if you don't want to use raw egg yolks, place a heatproof mixing bowl with the egg yolks and sugar on a medium saucepan filled with 2-3 inches of simmering—not boiling—water and beat until the mixture thickens and about doubles in volume, approximately seven to 10 minutes. The heat will gently cook the eggs. If it starts to get too hot, lift the bowl and give it a chance to slightly cool. Remove the bowl from the heat and let it cool for about 15 minutes. Then, beat in the mascarpone, molasses and spices until light and fluffy.
- Gently fold the whipped heavy cream into the mascarpone mixture until fully incorporated.
Assembly & Chill
- Quickly dip each ladyfinger into the cooled coffee mixture, no more than three seconds. Layer on the bottom of an 8-inch-by-8-inch baking dish. Spread half of the gingerbread-mascarpone filling on top.
- Repeat with the remaining ladyfingers and spread the other half of the gingerbread-mascarpone filling.
- Cover with plastic wrap and refrigerate for at least six hours. Sprinkle with additional cinnamon for a garnish if desired.
Notes
- Use pasteurized eggs or the double-boiler method if you're concerned about raw eggs
- You can prepare this dessert up to 24 hours ahead—it actually tastes better the next day
- For an alcohol-free version, substitute the dark rum with more strong coffee