Easy Gingerbread Tiramisu Recipe

Introduction

This Easy Gingerbread Tiramisu is a festive twist on the classic Italian dessert, combining warm spices with creamy mascarpone and whipped eggnog. Perfect for holiday gatherings, it layers gingerbread cookies soaked in coffee with a rich, velvety filling for a delightful treat.

Ingredients

• 2 cups heavy cream
• 3 egg yolks
• 1 1⁄4 cups powdered sugar
• 2 1⁄4 cups mascarpone cheese
• 1⁄2 cup eggnog
• 40 gingerbread cookies
• 1⁄2 cup coffee
• 1 tsp rum extract
• Crumble Topping:
• Cocoa powder
• Crushed gingerbread cookies

Instructions

1. Step 1: In a mixing bowl, whip the heavy cream with a hand mixer until stiff peaks form. Set aside.
2. Step 2: In a separate bowl, combine the egg yolks and powdered sugar, mixing until pale yellow. Add mascarpone cheese and whip until smooth and clump-free.
3. Step 3: Gently fold the whipped cream into the mascarpone mixture until fully combined with no streaks.
4. Step 4: In a small bowl, mix hot coffee, rum extract, and eggnog to create the dipping liquid for the gingerbread cookies.
5. Step 5: Dip each gingerbread cookie briefly but fully into the coffee mixture. Arrange 9 dipped cookies in a single layer at the bottom of a 9×9-inch baking dish.
6. Step 6: Spread an even layer of the tiramisu filling over the cookies.
7. Step 7: Repeat layers of dipped cookies and filling until the dish is filled, ending with a layer of filling on top (about 4-5 layers total).
8. Step 8: Sift cocoa powder evenly over the top layer of filling. Sprinkle crushed gingerbread cookies on top for extra texture.
9. Step 9: Refrigerate the tiramisu for at least 1.5 hours to let flavors meld and the dessert set.
10. Step 10: Serve chilled by the spoonful and enjoy the rich layers of gingerbread and creamy eggnog.

Tips & Variations

• Use strong brewed coffee or espresso for a bolder flavor in the soaking liquid.
• For a boozy kick, add a tablespoon of dark rum to the coffee mixture.
• Substitute eggnog with vanilla almond milk for a lighter, dairy-free twist.
• Make sure to dip the cookies quickly to avoid sogginess and maintain texture.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. Reheat is not recommended, as it is best enjoyed cold and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized eggs for this recipe?

Yes, using pasteurized eggs is safer since this recipe involves raw egg yolks. Alternatively, you can use a store-bought mascarpone mixture or an egg substitute designed for no-cook desserts.

How long should I soak the gingerbread cookies?

Briefly dip the cookies into the coffee mixture for just a second or two. They should be fully coated but not soggy to maintain some texture in the dessert layers.

Easy Gingerbread Tiramisu Recipe

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This Easy Gingerbread Tiramisu is a festive twist on the classic Italian dessert, combining layers of gingerbread cookies soaked in coffee, rum extract, and eggnog with a smooth mascarpone and whipped cream filling. Finished with a dusting of cocoa powder and crumbled gingerbread cookies, this no-bake dessert is perfect for holiday gatherings and offers a delightful mix of creamy, spiced, and coffee flavors.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups heavy cream
• 3 egg yolks
• 1 1⁄4 cups powdered sugar
• 2 1⁄4 cups mascarpone cheese
• 1⁄2 cup eggnog
• 40 gingerbread cookies
• 1⁄2 cup coffee (hot)
• 1 tsp rum extract

Crumble Topping

• Cocoa Powder (for dusting)
• Crushed Gingerbread Cookies (optional, for topping)

Instructions

1. Whip Cream: In a mixing bowl, whip the heavy cream using a hand mixer until stiff peaks form. Set aside carefully to maintain volume.
2. Prepare Mascarpone Mixture: In a separate bowl, whisk together the egg yolks and powdered sugar until pale yellow and combined. Add mascarpone cheese and whip until smooth and free of lumps.
3. Combine Mixtures: Gently fold the whipped cream into the mascarpone and egg yolk mixture until fully combined and smooth, with no streaks remaining.
4. Make Soaking Liquid: In a small bowl, mix hot coffee, rum extract, and eggnog until well blended. This will be used to dip the gingerbread cookies.
5. Layer Cookies: Dip each gingerbread cookie quickly but thoroughly into the coffee mixture. Arrange about 9 cookies to cover the bottom of a 9×9 inch baking dish completely.
6. Add Filling: Spoon and spread a layer of the tiramisu whipped filling evenly over the dipped gingerbread cookies.
7. Repeat Layers: Continue layering dipped cookies and filling alternately, creating approximately 4 to 5 layers. End with a final layer of the tiramisu filling on top.
8. Top and Chill: Sift cocoa powder over the top layer using a sifter and sprinkle with crumbled gingerbread cookies if desired. Refrigerate the assembled tiramisu for 1.5 hours to set and chill.
9. Serve: Remove from refrigerator and serve by the spoonful, enjoying the creamy, spicy, and coffee-infused layers.

Notes

• Use freshly brewed hot coffee for best flavor when dipping cookies.
• Don’t soak the gingerbread cookies too long or they will become soggy and fall apart.
• This tiramisu is best served chilled and eaten within 24 hours for optimal freshness.
• For a boozy version, consider adding a splash of spiced rum instead of rum extract.
• Egg yolks are used raw; ensure fresh, high-quality eggs or use pasteurized eggs if preferred for food safety.
• If you want a firmer texture, try chilling overnight instead of just 1.5 hours.

Keywords: Gingerbread tiramisu, holiday dessert, no-bake tiramisu, eggnog dessert, festive tiramisu, Christmas dessert