A warm-spiced take on classic tiramisu using gingerbread cookies.
introduction
This Gingerbread Tiramisu mixes warm ginger spice with creamy mascarpone. It is easy to make and good for holidays or a cozy night. The flavors are soft, rich, and familiar.
why make this recipe
You should make this recipe because it is simple and special. It uses gingerbread cookies for spice instead of ladyfingers. You can make it ahead and the flavors get better after resting.
how to make Gingerbread Tiramisu
- Brew strong coffee and let it cool. Use hot espresso or strong brewed coffee.
- Mix mascarpone, heavy cream, sugar, and vanilla in a bowl.
- Whip the mix until it is light and fluffy.
- Dip each gingerbread cookie in the coffee very quickly so it does not get soggy.
- Place a layer of dipped cookies in a dish.
- Spread half of the mascarpone mix over the cookies.
- Add another layer of dipped cookies.
- Spread the remaining mascarpone mix on top.
- Cover and chill for at least 4 hours or overnight.
- Right before serving, dust with cocoa powder.
Ingredients :
- Gingerbread cookies
- Mascarpone cheese
- Heavy cream
- Sugar
- Coffee
- Cocoa powder
- Vanilla extract
Directions :
- Brew a strong cup of coffee and let it cool.
- In a mixing bowl, combine mascarpone cheese, heavy cream, sugar, and vanilla extract.
- Whip until the mixture is light and fluffy.
- Dip the gingerbread cookies in coffee quickly and layer them in a dish.
- Spread half the mascarpone mixture over the cookies.
- Repeat with another layer of dipped cookies and the remaining mascarpone mix.
- Refrigerate for at least 4 hours or overnight.
- Before serving, dust with cocoa powder.
how to serve Gingerbread Tiramisu
Serve it chilled. Slice into squares or scoop with a large spoon. Dust more cocoa powder on top. Add a small ginger cookie or grated chocolate for a simple garnish.
how to store Gingerbread Tiramisu
Cover the dish with plastic wrap or a lid. Keep it in the refrigerator for up to 3 days. Do not leave it at room temperature for more than 2 hours. You can freeze portions in airtight containers for up to 1 month; thaw in the fridge before serving.
tips to make Gingerbread Tiramisu
- Use strong coffee or espresso for bold flavor.
- Dip cookies quickly to avoid soggy layers.
- Chill at least 4 hours so flavors blend.
- Keep mascarpone cold before whipping.
- Taste the cream and add a bit more sugar if you like it sweeter.
variation (if any)
- Add 1–2 tablespoons of coffee liqueur or rum to the coffee for adults.
- Sprinkle orange zest on the top for a bright note.
- Use chocolate shavings between layers for more texture.
- Try ginger snaps or soft gingersnaps if you do not have gingerbread cookies.
FAQs
Q: Can I make this ahead of time?
A: Yes. Make it the day before. It tastes better after sitting 4–24 hours.
Q: How long does it last in the fridge?
A: Up to 3 days in a covered dish.
Q: Can I use instant coffee?
A: Yes. Use strong instant coffee or espresso for best taste.
Q: Can I use whipped cream only instead of mascarpone?
A: You can, but mascarpone gives the classic creamy tang. Mix whipped cream with cream cheese if you need a substitute.
Q: Can I add alcohol?
A: Yes. Add a splash of coffee liqueur or rum to the coffee before dipping the cookies.
Conclusion
If you want another version or more tips on making a gingerbread tiramisu, see Gingerbread Tiramisu.
Gingerbread Tiramisu
Ingredients
Method
- Brew a strong cup of coffee and let it cool.
- In a mixing bowl, combine mascarpone cheese, heavy cream, sugar, and vanilla extract.
- Whip until the mixture is light and fluffy.
- Dip the gingerbread cookies in coffee quickly and layer them in a dish.
- Spread half the mascarpone mixture over the cookies.
- Repeat with another layer of dipped cookies and the remaining mascarpone mix.
- Refrigerate for at least 4 hours or overnight.
- Before serving, dust with cocoa powder.