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Easy Gingerbread Tiramisu Recipe

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★★★★★

4.4 from 137 reviews

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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/easy-gingerbread-tiramisu-recipe/