Gingerbread Tiramisu

Growing up, the smell of gingerbread baking in the oven was like a warm hug in the middle of winter. My mom would whip up her famous gingerbread cookies every holiday season, filling our home with the spicy aroma of cinnamon and nutmeg. It was a time of laughter, family games, and savoring the sweet treats we made together. This is why I absolutely adore making Gingerbread Tiramisu every Christmas. It’s a festive twist on the classic Italian dessert that brings back all those cozy memories while adding a fun holiday flair.

With each bite of this Gingerbread Tiramisu, you’ll experience layers of creamy mascarpone, rich coffee, and those delightful gingerbread cookies that melt in your mouth. It’s the perfect combination of flavors and textures for holiday gatherings or just a cozy night in with loved ones. Plus, it’s a no-bake dessert, which means you can spend more time enjoying the festivities and less time in the kitchen!

Why You’ll Love "Gingerbread Tiramisu"

• Quick and easy to prepare, taking only 30 minutes to whip up.
• No baking required, making it a perfect stress-free holiday dessert.
• Layers of creamy goodness and festive flavors that will impress family and friends.
• Made with minimal ingredients you probably already have on hand.
• Can be prepared ahead of time, giving you more time to enjoy the celebrations.
• Freezer-friendly, so you can make it in advance and store it for later indulgence.

Ingredients You’ll Need

• 2 cups heavy cream — chilled for better whipping.
• 3 large egg yolks — use fresh eggs for the best flavor.
• 1 ¼ cups powdered sugar — adjust to taste if you prefer it sweeter.
• 2 ¼ cups mascarpone cheese — look for high-quality brands for creaminess.
• ½ cup eggnog — store-bought or homemade, your choice!
• 40 gingerbread cookies — crunchy ones work best for layering.
• ½ cup strong brewed coffee — make it robust for deeper flavor.
• 1 teaspoon rum extract — adds a festive kick, but you can skip it if you prefer.
• Cocoa powder (for topping) — unsweetened is best for a rich finish.
• Crushed gingerbread cookies (for topping) — for that extra holiday crunch!

Step-by-Step Instructions

Prepare the Cream Mixture

1. In a large bowl, whip the chilled heavy cream using an electric mixer on medium speed until stiff peaks form. You want it to hold its shape nicely!
2. In another bowl, whisk the egg yolks and powdered sugar together until smooth and creamy. You’re looking for a lovely pale yellow color.
3. Now, gently fold the mascarpone cheese into the egg yolk mixture. Be careful to keep it light and airy, as this will give your tiramisu that delightful creaminess.
4. Finally, fold in the whipped cream a little at a time. Take your time with this step to ensure everything is well combined but still fluffy. Don’t worry if it looks a bit marbled—that’s totally okay!

Prepare the Coffee Mixture

1. In a shallow dish, combine the strong brewed coffee, eggnog, and rum extract. Give it a good stir to blend everything together.
2. Taste the mixture! You can adjust the sweetness by adding a little powdered sugar if you like it sweeter, but the eggnog will add some sweetness already.

Assemble the Gingerbread Tiramisu

1. Grab your gingerbread cookies and dip each one into the coffee mixture quickly, making sure they’re coated but not soggy. A quick dip in and out is the key!
2. Layer the dipped cookies in a serving dish to create the first layer. You can use an 8x8 inch dish or something similar; just make sure it’s deep enough for multiple layers.
3. Spread a generous layer of the mascarpone mixture over the cookies, smoothing it out to cover them completely.
4. Repeat the layers of dipped cookies and mascarpone mixture until you run out of ingredients, finishing with a lovely layer of mascarpone on top.

Chill and Serve

1. Cover the assembled tiramisu with plastic wrap and chill in the refrigerator for at least 4 hours, but overnight is best for the flavors to really meld together.
2. Before serving, take it out and sprinkle a generous layer of cocoa powder and crushed gingerbread cookies on top for that festive touch.
3. Slice into squares, serve chilled, and watch everyone’s eyes light up with joy!

Variations

• Swap gingerbread cookies for spiced pumpkin cookies for a seasonal twist.
• Use chai tea instead of coffee for a warm, spiced flavor.
• Make it dairy-free by using coconut cream and dairy-free eggnog.
• Add a layer of caramel sauce between the cookie layers for extra sweetness.
• Top with whipped cream and festive sprinkles for a fun presentation.

Serving and Storage Tips

Serving

Serve your Gingerbread Tiramisu chilled for the best flavor. It pairs beautifully with a hot cup of coffee or tea. If you want to elevate the presentation, garnish each serving with a dollop of whipped cream and a sprinkle of cocoa powder.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the tiramisu for up to a month; just be sure to wrap it tightly to prevent freezer burn. Thaw in the fridge before serving.

Helpful Notes

• For a lighter version, you can use light mascarpone or Greek yogurt instead of regular mascarpone cheese.
• If you’re avoiding eggs, you can replace the egg yolks with a mixture of 1 tablespoon of cornstarch and 3 tablespoons of water.
• Feel free to add a pinch of cinnamon or nutmeg to the mascarpone mixture for extra holiday flavor.
• Use gluten-free gingerbread cookies to make this dessert suitable for gluten-sensitive folks.
• Adjust the amount of powdered sugar to your taste; it can be reduced for a less sweet treat.

Frequently Asked Questions

Can I freeze Gingerbread Tiramisu?

Yes, you can freeze Gingerbread Tiramisu! Just make sure to wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be frozen for up to a month. When you're ready to enjoy it, simply thaw it in the refrigerator overnight before serving.

How can I substitute ingredients in this recipe?

If you need to substitute, you can use light cream cheese instead of mascarpone for a lower-fat option. For the eggnog, try using almond milk mixed with a little vanilla and nutmeg for a dairy-free version. You can also replace the rum extract with vanilla extract if you prefer a non-alcoholic dessert.

Can I make Gingerbread Tiramisu ahead of time?

Absolutely! In fact, making it ahead of time allows the flavors to meld beautifully. You can prepare it up to two days in advance and store it in the fridge. Just be sure to cover it well to keep it fresh and tasty.

Final Thoughts

I hope you’re as excited to make this Gingerbread Tiramisu as I am! It’s the kind of dessert that wraps you in warmth and joy, perfect for sharing with family and friends during the holidays. The blend of creamy mascarpone and spiced gingerbread is simply irresistible. So roll up your sleeves, gather those ingredients, and create a sweet memory in your kitchen. I promise you’ll be making this festive treat year after year, and it’ll become a beloved tradition just like it has in my home. Happy cooking!

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