Gingerbread Tiramisu Recipe
A festive twist on the Italian classic featuring ladyfingers soaked in spiced coffee and layered with a gingerbread-spiced mascarpone cream. The perfect make-ahead holiday dessert.
How to Make the Best Gingerbread Tiramisu
This gingerbread tiramisu takes two beloved desserts and combines them into something magical. The warm spices of gingerbread—cinnamon, ginger, cloves, and molasses—infuse the classic Italian mascarpone cream, creating a festive dessert that’s perfect for holiday gatherings.
Why This Combination Works
Tiramisu’s coffee-soaked ladyfingers and creamy mascarpone layer are a perfect foundation for gingerbread spices. The molasses adds depth and that distinctive gingerbread flavor, while the espresso provides the familiar bitter contrast that makes tiramisu so addictive.
The Art of Dipping
The most common tiramisu mistake is over-soaking the ladyfingers. You want them flavored but still with structure—a quick 2-3 second dip on each side is all they need. They’ll continue to absorb moisture as the dessert chills.
Make It Ahead
This is the ultimate make-ahead dessert. In fact, it needs to chill for at least 6 hours for the flavors to develop and the ladyfingers to soften properly. Make it the day before your dinner party and it’ll be perfectly set and even more flavorful when you’re ready to serve.
The Alcohol Question
Dark rum complements the gingerbread spices beautifully, but you can substitute:
- Coffee liqueur (like Kahlua) for deeper coffee flavor
- Bourbon for a more American take
- More espresso for an alcohol-free version
Dust with cinnamon just before serving for the most aromatic presentation.
Gingerbread Tiramisu
A festive twist on the Italian classic featuring ladyfingers soaked in spiced coffee and layered with a gingerbread-spiced mascarpone cream. The perfect make-ahead holiday dessert.
Ingredients
Coffee Mixture
Gingerbread Mascarpone Filling
For Finishing
Instructions
Prepare the Coffee Mixture
- Stir together the cooled espresso, sugar, and rum in a shallow bowl until the sugar dissolves. Set aside to cool completely.
Make the Filling
- In a large bowl, beat the cold heavy cream with an electric mixer until stiff peaks form. Set aside.
- In a separate large bowl, beat the egg yolks, mascarpone, sugar, molasses, and all the spices on medium speed for about 5 minutes until light, fluffy, and well combined.
- Gently fold the whipped cream into the mascarpone mixture in two additions until fully incorporated.
Assemble the Tiramisu
- Working quickly, dip each ladyfinger into the coffee mixture for no more than 2-3 seconds per side. Do not over-soak.
- Arrange a single layer of soaked ladyfingers in the bottom of an 8x8-inch baking dish, breaking cookies as needed to fill gaps.
- Spread half of the mascarpone filling evenly over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining filling.
- Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight.
Serve
- Before serving, dust the top generously with ground cinnamon.
- Optionally, sprinkle crushed gingersnap cookies over the top for extra texture.
- Cut into squares and serve chilled.
Notes
- Room temperature mascarpone and egg yolks blend more smoothly. Let them sit out for 30 minutes before starting.
- The quick dip is crucial—over-soaked ladyfingers turn to mush and won't hold their structure.
- For food safety concerns about raw eggs, use pasteurized eggs or cook the yolk mixture in a double boiler until thickened before adding the mascarpone.
- Tiramisu tastes best after 12-24 hours of chilling, which allows the flavors to meld.
- Keeps refrigerated for up to 3 days, though the texture is best within the first 2 days.