Description
This Easy Gingerbread Tiramisu recipe combines the festive flavors of gingerbread and eggnog with the classic creamy layers of traditional tiramisu. Made with whipped heavy cream, mascarpone cheese, and a coffee-eggnog rum mixture, this no-bake dessert layers soaked gingerbread cookies with a luscious tiramisu filling. Perfect for holiday gatherings or cozy winter treats, this tiramisu is chilled to perfection and topped with cocoa powder and crushed gingerbread for a delightful crunch.
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 hot coffee
- 1 tsp rum extract
Crumble Topping
- Cocoa powder, for dusting
- Crushed gingerbread cookies, for garnish
Instructions
- Whip the Cream: In a mixing bowl, whip the heavy cream with a hand mixer until stiff peaks form. Set aside carefully to maintain volume.
- Prepare Egg Mixture: In a separate bowl, whisk together the egg yolks and powdered sugar until the mixture is smooth and turns pale yellow. This ensures your filling is creamy and sweet.
- Add Mascarpone: Incorporate the mascarpone cheese into the egg yolk mixture and whip together until smooth and free of lumps, creating the rich base of your tiramisu filling.
- Fold in Whipped Cream: Gently fold the whipped cream into the mascarpone and egg yolks mixture until fully combined without streaks, preserving the light and airy texture.
- Mix Dipping Liquid: In a small bowl, combine the hot coffee, rum extract, and eggnog. Stir well to blend the warming and sweet flavors which will soak the gingerbread cookies.
- Assemble Base Layer: Dip each gingerbread cookie quickly but completely into the coffee-eggnog mixture, then arrange a layer of about 9 cookies at the bottom of a 9×9 inch baking dish, covering the surface fully.
- Add First Filling Layer: Spread an even layer of the whipped tiramisu filling over the soaked gingerbread cookies to start the delicious layering effect.
- Repeat Layers: Continue layering dipped gingerbread cookies and tiramisu filling alternately, building approximately 4-5 layers in total, finishing with a layer of tiramisu filling on top.
- Top and Dust: Use a sifter to dust cocoa powder evenly over the top layer of filling and sprinkle crushed gingerbread cookies to add texture and extra flavor.
- Chill: Refrigerate the assembled tiramisu for at least 1 hour and 30 minutes, allowing the flavors to meld and the dessert to set properly.
- Serve: When ready, remove from the fridge and serve by the spoonful to enjoy the smooth, creamy layers and spiced gingerbread goodness.
Notes
- Ensure the coffee is hot enough to soak the cookies quickly without making them soggy.
- Use fresh egg yolks and mascarpone for the best texture and flavor.
- You can substitute rum extract with actual rum if preferred, adjusting quantities to taste.
- For safer consumption, you may use pasteurized eggs or substitute with a cooked custard base.
- Letting the tiramisu chill longer than 90 minutes will enhance the melding of flavors.
- This dessert is best served cold and consumed within 2 days of preparation for freshness.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of recipe)
- Calories: 420
- Sugar: 32g
- Sodium: 90mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 160mg
