Name: Gingerbread Tiramisu Recipe
Prep time: 30 min
Cook time: 5 min
Total time: PT-491086H45M30S
Cuisine: Italian-American
Ingredients: 6 large egg yolks; 1/3 cup + 3 tbsp (104g) granulated sugar; 2 tbsp molasses; 1 tsp ground ginger; 1 tsp ground cinnamon; 1/4 tsp kosher salt; 1 tsp vanilla extract; 12 oz mascarpone, cold; 2 cups heavy cream, divided; 2 cups strong brewed gingerbread coffee; 1 1/2 tbsp granulated sugar; 1 7oz package lady fingers; Crisp gingerbread or gingersnap cookies (such as Pepperidge Farm gingerman cookies); Cocoa powder, for dusting

There’s something incredibly comforting about this twist on a classic dessert — the cozy spices of gingerbread melding with the creamy layers of tiramisu. My Gingerbread Tiramisu Recipe brings a festive vibe to any table, perfect for chilly evenings or holiday gatherings when you want to impress with minimal fuss.

The image shows a close-up of a tiramisu dessert in a white rectangular dish with one large piece taken out. The tiramisu has three visible layers of light brown coffee-soaked ladyfinger biscuits separated by creamy white mascarpone cheese layers. The top is decorated with alternating dollops of white cream and light brown cream dusted with dark cocoa powder, creating a textured pattern. The dish sits on a soft white marbled surface, and in the foreground, a woman's hand is holding a white baking cup with cookies inside. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Tiramisu Recipe
Top Tip
How to Serve Gingerbread Tiramisu Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Tiramisu Recipe

Why You'll Love This Recipe

This Gingerbread Tiramisu Recipe hits all the right notes: it’s indulgent yet approachable, festive without being overly sweet, and showcases the best of both gingerbread spices and silky mascarpone cream. I always find it’s a crowd-pleaser that feels special but is totally doable in a busy kitchen.

Unique Flavor Combo: The warmth of ginger and cinnamon with molasses adds a heartfelt twist to a classic tiramisu.
Simple Assembly: Using store-bought gingerbread cookies and lady fingers keeps prep easy but delicious.
Make-Ahead Friendly: Letting it chill overnight means flavors marry beautifully and stress melts away.
Showstopper Presentation: With whipped cream dollops and cocoa dusting, it looks as good as it tastes.

Ingredients & Why They Work

Each ingredient in this Gingerbread Tiramisu Recipe plays a key role, giving you that perfect balance of spice, creaminess, and texture. Shopping tips? Pick the freshest mascarpone and a good quality gingerbread coffee to really bring out those holiday flavors.

Flat lay of whole uncracked brown eggs with clean shells, a small white bowl of granulated sugar, a small white bowl of dark molasses, fresh ground cinnamon and ginger powders in small white bowls, a pinch of kosher salt in a small white bowl, fresh vanilla bean pod, a block of cold mascarpone cheese, a small white bowl of heavy cream, crisp gingerbread cookies arranged neatly, whole ladyfingers, a small white bowl of cooled brewed coffee with a deep brown color, a small white bowl of cocoa powder for dusting placed symmetrically on a simple white ceramic plate, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Egg yolks: They create the rich, velvety base for the mascarpone filling, giving it body without heaviness.
Granulated sugar: Sweetens gently and balances the spices while helping the custard set.
Molasses: Brings that deep, warm flavor typical to gingerbread—it’s essential for authenticity.
Ground ginger and cinnamon: Classic warm spices that marry perfectly with the mascarpone.
Kosher salt: Enhances and balances all the flavors, don’t skip it!
Vanilla extract: Adds a gentle sweetness and rounding depth to the custard mixture.
Mascarpone cheese: The creamy richness of mascarpone is key to tiramisu’s signature luscious texture.
Heavy cream: Whipped into stiff peaks to lighten the custard and add a fluffy texture.
Crisp gingerbread or gingersnap cookies: Provide crunch and bold spice; I love Pepperidge Farm’s Gingerman cookies.
Strong brewed gingerbread coffee: Soaks the lady fingers to infuse that unmistakable gingerbread warmth; you’ll find some great store-bought options seasonally.
Lady fingers: Absorb the coffee soak beautifully, serving as the classic tiramisu base.
Cocoa powder: Dusting adds a bittersweet finish and visually elevates the dessert.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to switch things up by adding a splash of orange liqueur or a pinch of nutmeg to deepen the flavor profile. You can easily adapt this Gingerbread Tiramisu Recipe for different dietary needs or occasions, making it truly your own.

Variation: For a boozier twist, I occasionally soak the lady fingers in coffee spiked with a bit of rum or amaretto—the holiday spirit really shines through!
Dairy-Free Tip: Try using coconut cream and a dairy-free mascarpone substitute to keep the creaminess without milk.
Spice It Up: Feel free to add a bit more ground ginger or even cardamom if you prefer your desserts more fragrant and spicy.

Step-by-Step: How I Make Gingerbread Tiramisu Recipe

The image shows a slice of layered dessert on a white plate. The dessert has three visible layers: the bottom and middle layers are made of soft, light brown cake soaked in cream, while the cream fills the layers between the cakes. The top layer consists of a thick white creamy layer with dark brown cocoa powder sprinkled in small clusters. A small, light brown heart-shaped cookie is placed standing on the cream at the top center. The plate sits on a white marbled surface with some cocoa powder and another cookie out of focus in the foreground. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Making the Gingerbread Mascarpone Custard

Begin by setting a pot with a couple inches of water on medium heat to create a gentle simmer. In a heatproof bowl, whisk together the egg yolks and sugar until smooth before placing the bowl over the simmering water. Keep whisking continuously for about 5 minutes until the sugar fully dissolves—you’ll notice the mixture smooth out and feel silky between your fingers. This step is crucial to avoid gritty custard. Then, carefully whisk in molasses, ground ginger, cinnamon, salt, and vanilla. To speed cooling, set the bowl inside a larger bowl filled with ice and whisk regularly until it’s cold—this helps maintain that perfect texture before adding mascarpone.

Step 2: Whip the Cream and Combine

Once your custard is well chilled, gently fold in the cold mascarpone until smooth. In a separate bowl, whip 1 ½ cups of heavy cream to stiff peaks—this adds lightness and volume. Carefully fold the whipped cream into the mascarpone mixture; aim for a blend that’s creamy but still soft enough to spread easily.

Step 3: Prepare the Coffee Soak and Assemble

Mix the granulated sugar into your brewed gingerbread coffee and let it cool completely—that way, it won’t make your lady fingers soggy right away. Quickly dunk your lady fingers (just a second!) into the coffee and line the bottom of an 8x8 inch pan, trimming as needed to fit snugly. Spoon about five large scoops of the mascarpone filling evenly over the lady fingers, then add a layer of crisp gingerbread cookies (skip dunking these, or they’ll lose their crunch!). Add another five scoops of filling on top and spread. Follow with a second layer of soaked lady fingers, then spread the remaining mascarpone filling over the top.

Step 4: Final Whipped Cream Touch and Chill

Whip the remaining ½ cup of heavy cream to stiff peaks, fold it gently into any leftover mascarpone filling, then pipe or dollop it artistically over your tiramisu’s surface. Finish with a generous dusting of cocoa powder and a few more gingerbread cookies for decoration. Refrigerate for at least overnight (24 hours is best) to let all those flavors really shine and to develop that luxuriously creamy texture we all love.

Top Tip

Over the years, I’ve learned a few tricks that have really helped me nail the texture and flavor of this Gingerbread Tiramisu Recipe every time. Paying close attention to the custard’s temperature and folding technique makes all the difference.

Custard Cooling: Quickly chilling the egg yolk mixture prevents the mascarpone from breaking when you fold it in.
Gentle Folding: Fold the whipped cream slowly into the mascarpone custard to keep the airiness and avoid deflating your mixture.
Brief Soaking: Dunk lady fingers just a second in coffee to prevent sogginess but retain moistness—practice makes perfect!
Overnight Rest: Don’t skip the chilling time—this really helps the flavors deepen and the tiramisu set beautifully.

How to Serve Gingerbread Tiramisu Recipe

gingerbread tiramisu - Serving Suggestion

Garnishes

I love dusting a bit of high-quality cocoa powder right before serving—it adds a subtle bitterness that contrasts with the sweet custard. Adding a few whole or broken gingerbread cookies on top brings texture and visual appeal. Sometimes, a light drizzle of molasses on the edges takes it up a notch without overpowering the dessert.

Side Dishes

If I’m serving this at a holiday party, I like pairing the Gingerbread Tiramisu with simple spiced mulled wine or even a scoop of vanilla bean ice cream to round out the meal without competing against those rich flavors.

Creative Ways to Present

For a special occasion, I’ve assembled this tiramisu in clear glass trifle bowls—seeing the layered contrasting colors adds a wow factor. Alternatively, individual glass jars or clear cups work great for portion-friendly desserts at gatherings or baby showers.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly with plastic wrap to prevent the dessert from absorbing fridge odors. Because tiramisu is best enjoyed within 2-3 days, I always try to portion it out so guests don’t miss a bite.

Freezing

Though I haven’t frozen this gingerbread tiramisu often, freezing layered desserts with mascarpone can sometimes change the texture. If you do freeze it, wrap it well and thaw slowly in the fridge to minimize separation and maintain creaminess.

Reheating

This dessert is best served chilled, so I recommend skipping reheating. Just let frozen tiramisu thaw in the fridge overnight and serve cool for the best texture and flavor.

Frequently Asked Questions:

Can I use regular coffee instead of gingerbread coffee?

Absolutely! Regular strong brewed coffee works well too. The gingerbread coffee adds a nice holiday twist, but if you can’t find it, adding a pinch of ginger and cinnamon to your regular coffee before soaking the lady fingers is a great substitute.

How long should I chill the tiramisu before serving?

Chilling for at least 8 hours is ideal, but a full 24 hours really lets the flavors meld and the texture set perfectly. Any less and the layers won’t hold as nicely.

Can I make this Gingerbread Tiramisu Recipe ahead of time?

Yes! This dessert gets better with time. Make it the day before you plan to serve, cover it well, and refrigerate overnight to let those cozy gingerbread spices infuse the mascarpone layers.

What’s the best way to avoid soggy lady fingers?

The key is to quickly dip the lady fingers into the coffee—just a second or two—so they absorb flavor but don’t fall apart. Also, avoid soaking the gingerbread cookies as they soften too much from the filling’s moisture.

Final Thoughts

This Gingerbread Tiramisu Recipe feels like the perfect holiday hug in dessert form—rich but balanced, with spices that linger just right. Whether you’re making it for family, friends, or a special treat for yourself, it’s a recipe I turn to when I want something a little different but utterly comforting. Give it a try, and I’m sure it’ll become one of your new seasonal favorites!