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A slice of gingerbread tiramisu topped with a gingerbread cookie, served on a white plate with a cup of coffee, showcasing a festive holiday dessert.

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 minutes
Course Dessert
Cuisine Italian
Servings 10

Equipment

  • Small saucepan
  • Mixing bowl
  • Electric mixer or whisk
  • Rubber spatula
  • 9x13-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 9x13-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

Notes

Store in the refrigerator for up to 2 days before serving.