Move over, plain tiramisu—there’s a new holiday favorite in town! Gingerbread Tiramisu combines the rich creaminess of the classic Italian dessert with warm, spiced holiday flavors—picture layers of coffee-soaked ladyfingers, luscious molasses mascarpone, and a crunchy sprinkle of gingersnaps.

It’s indulgent, festive, and surprisingly easy to make. Perfect for Christmas gatherings, this dessert will have everyone coming back for seconds—don’t forget the gingerbread cookie garnish!

Gingerbread Tiramisu

This creamy, layered dessert is infused with warm spices, coffee-soaked ladyfingers, and crushed gingersnaps. It’s an easy make-ahead treat that’s festive and delicious

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Prep Time 30

Course Dessert

Cuisine Italian

Servings 10

Equipment

Small saucepan
Mixing bowl
Electric mixer or whisk
Rubber spatula
9×13-inch casserole pan or baking dish
Offset spatula
Piping bag with round tip
Fine mesh sieve

Ingredients

1 ½ cups warm coffee
½ cup granulated sugar divided
2 ½ teaspoons ground cinnamon divided
2 cups mascarpone cheese softened
¼ cup molasses not blackstrap
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 cups heavy cream
28-32 ladyfingers
⅓ cup crushed gingersnaps
Gingerbread man cookies optional, for decoration

Instructions

Make Coffee Syrup: Heat coffee, 6 tablespoons sugar, and 2 teaspoons cinnamon in a small saucepan over medium-low heat until sugar dissolves. Let cool.
1 ½ cups warm coffee, ½ cup granulated sugar, 2 ½ teaspoons ground cinnamon
Prepare Mascarpone Mixture: In a mixing bowl, combine mascarpone, molasses, ½ teaspoon cinnamon, ginger, and nutmeg. Mix until smooth.
2 cups mascarpone cheese, ¼ cup molasses, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg
Whip Cream: Whip heavy cream with 2 tablespoons sugar using an electric mixer or whisk until medium peaks form.
2 cups heavy cream
Combine Cream and Mascarpone: Gently fold the whipped cream into the mascarpone mixture. Do not overmix to keep the texture light.
Layer Ladyfingers: Dip each side of a ladyfinger in the coffee syrup. Line the bottom of a 9×13-inch pan with the dipped ladyfingers. Trim to fit, if necessary.
28-32 ladyfingers
Add Mascarpone: Spread ⅓ of the mascarpone mixture over the ladyfingers with an offset spatula.
Sprinkle Gingersnaps: Sprinkle a layer of crushed gingersnaps over the mascarpone.
⅓ cup crushed gingersnaps
Repeat Layers: Dip more ladyfingers and layer them over the gingersnaps. Spread another ⅓ of the mascarpone mixture on top.
Pipe Topping: Scoop the remaining mascarpone mixture into a piping bag and pipe dollops over the top of the tiramisu.
Chill: Refrigerate the tiramisu for at least 4 hours or overnight to set.
Garnish and Serve: Before serving, dust with ground cinnamon using a fine mesh sieve. Decorate with gingerbread cookies if desired.
Gingerbread man cookies