Gingerbread Tiramisu Recipe

If you’re looking for a show-stopping holiday dessert that’s both comforting and indulgent, you’re in for a treat with this Gingerbread Tiramisu Recipe. Imagine the cozy warmth of gingerbread cookies layered with the creamy, dreamy richness of a classic tiramisu, but with a festive twist thanks to eggnog and hints of rum. I absolutely love how this turns out every single time, and I think you’ll find it’s a fantastic way to impress your friends and family without stressing out in the kitchen.

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Ingredients You’ll Need

The magic of this Gingerbread Tiramisu Recipe lies in the blend of smooth mascarpone, rich cream, and those spiced gingerbread cookies soaking up a flavorful coffee and eggnog mixture. Having quality ingredients makes a noticeable difference here, especially with the mascarpone and cookies, so I’d recommend shopping a bit thoughtfully for those.

• Heavy cream: Whipped to stiff peaks, it adds lusciousness and volume to the filling.
• Egg yolks: Provide richness and help create that classic tiramisu custard texture.
• Powdered sugar: I find this dissolves quickly ensuring no graininess in your filling.
• Mascarpone cheese: The star of tiramisu—choose full-fat for the creamiest results.
• Eggnog: Adds a festive holiday touch and a gentle sweetness.
• Gingerbread cookies: These bring the signature gingery spice and a delightful bite when soaked.
• Coffee: Hot and strong, to soak the cookies without making them soggy.
• Rum extract: For a boozy aroma without the alcohol volume that can overpower the dessert.
• Cocoa powder: For dusting that classic tiramisu finish.
• Crushed gingerbread cookies: Crunchy topping for texture contrast and extra zing.

Variations

I love making this Gingerbread Tiramisu Recipe my own depending on the occasion—feel free to customize it to your taste and dietary needs! You’ll find making small swaps or additions keeps the dessert fresh every time you serve it.

• Dairy-free Version: I swapped the mascarpone for dairy-free cream cheese and used coconut cream whipped up instead of heavy cream, and it was a hit even with non-dairy eaters.
• Spiked Adult Version: Adding a splash of dark rum to the coffee soak gives it an extra festive kick if you enjoy boozy desserts.
• Nutty Crunch: I sometimes sprinkle toasted pecans or walnuts on top for extra crunch and warmth.
• Gingerbread Variations: Using homemade gingerbread cookies or even ginger snaps can totally change the texture and spice intensity.

How to Make Gingerbread Tiramisu Recipe

Step 1: Whip Up the Cream

Start by pouring your heavy cream into a cold mixing bowl and whipping it with a hand mixer until you get stiff peaks. This means when you lift the beaters, the cream holds firm and doesn’t droop. I love how this step gives the tiramisu its airy, fluffy texture—just make sure not to over-whip or it will turn grainy, which I’ve learned the hard way before.

Step 2: Combine Egg Yolks and Mascarpone

In a separate bowl, beat the egg yolks with powdered sugar until they turn pale yellow—this shows they’re nicely aerated. Then add the mascarpone cheese to this mixture and whisk until smooth and creamy. The key here is no lumps! If your mascarpone is too cold out of the fridge, I usually let it sit at room temp for a bit before mixing, which makes the process way easier.

Step 3: Fold Whipped Cream into Mascarpone Mixture

Gently fold the whipped cream into the mascarpone mixture using a spatula. This is where patience pays off—fold slowly to keep the airiness. You don’t want to lose all that fluffy texture by overmixing, so stop as soon as it looks uniform and streak-free.

Step 4: Prepare the Coffee, Rum, and Eggnog Soak

Combine the hot coffee, rum extract, and eggnog in a shallow bowl. This warm, spiced soak is the magic that flavors the gingerbread cookies without getting them mushy. When dipping, I learned to only dunk the cookies quickly—just long enough for the coffee to soak but not so long they fall apart.

Step 5: Layer the Tiramisu

Arrange the coffee-dipped gingerbread cookies in the bottom of a 9×9 baking dish. You’re aiming to cover the base fully—around nine cookies depending on their size. Then spread a layer of the creamy tiramisu mixture evenly on top. Repeat these layers, ending with a final layer of the tiramisu cream on top. Usually, it takes about 4-5 cookie layers for a beautifully tall tiramisu.

Step 6: Add the Finishing Touches and Chill

Sift cocoa powder over the top for that classic tiramisu look, then sprinkle with crushed gingerbread cookie crumbs for a little extra crunch. The best part? Pop it in the fridge for at least 90 minutes. I discovered that letting it rest really allows all those flavors to meld beautifully.

How to Serve Gingerbread Tiramisu Recipe

Garnishes

When I serve this Gingerbread Tiramisu Recipe, I love topping it with a generous dusting of cocoa powder and a sprinkle of crushed gingerbread cookies for some extra crunch and spice. Sometimes, a few fresh cranberries or a sprig of mint on the side adds a beautiful pop of color and a bit of freshness, which goes surprisingly well with the creamy layers.

Side Dishes

This dessert is rich enough to stand on its own, but I often serve it alongside a lightly spiced mulled wine or hot apple cider to complement the gingerbread spices perfectly. For lighter sides, a fresh fruit salad with orange segments and pomegranate seeds balances the richness nicely.

Creative Ways to Present

I’ve had loads of fun making this tiramisu in individual glass jars for holiday parties—it’s a hit because it looks fancy but is way easier to portion! Layering the gingerbread and cream in clear jars lets those festive layers show through beautifully. You can even tie some twine around the jars and add a little holiday tag for a charming gift or centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftovers? Lucky you! This tiramisu actually tastes better the next day. I store mine covered tightly with plastic wrap in the fridge, and it keeps beautifully for up to 3 days. Just be sure to cover it well to prevent it from absorbing fridge odors.

Freezing

I’ve tried freezing this Gingerbread Tiramisu Recipe a couple of times. Wrap individual servings tightly in plastic wrap and foil, then freeze for up to a month. When ready, thaw overnight in the fridge. The texture softens a bit, so I’d recommend freezing only if you need to make it way ahead.

Reheating

This dessert is best served chilled, so I never reheat it. If you want it slightly less cold, just take it out of the fridge 10-15 minutes before serving for the best creamy texture without melting the layers.

FAQs

Final Thoughts

I still remember the first time I made this Gingerbread Tiramisu Recipe during a chilly holiday season, and how my kitchen filled with the warm scent of ginger and coffee. It quickly became a beloved tradition because it’s festive yet effortless, and always a hit at the table. If you want a holiday dessert that’s comforting, showy, and truly scrumptious, I can’t recommend this enough—give it a whirl, and I promise you’ll be coming back to this recipe year after year.

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