Description
This Gingerbread Tiramisu combines the classic Italian dessert with warm, spicy holiday flavors of gingerbread and molasses. Layers of gingerbread coffee-soaked lady fingers, crisp gingerbread cookies, and a creamy mascarpone mixture infused with ginger and cinnamon create a festive and indulgent treat perfect for the winter season.
Ingredients
Scale
Gingerbread Mascarpone
- 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
Gingerbread Coffee Soak
- 2 cups strong brewed gingerbread coffee
- 1 1/2 tbsp granulated sugar
- 1 7oz package lady fingers
For Assembly
- Crisp gingerbread or gingersnap cookies (such as Pepperidge Farm gingerman cookies)
- Cocoa powder, for dusting
Instructions
- Prepare the Gingerbread Mascarpone: Fill a pot with a couple inches of water and set over medium heat to create a double boiler. In a heat-safe bowl that fits over the pot without touching the water, whisk together the egg yolks and sugar until smooth.
- Cook the Egg Mixture: Place the bowl over the simmering water and whisk continuously until the sugar dissolves completely, about 5 minutes. Test by rubbing between fingers to ensure no granules remain.
- Flavor the Mixture: Remove the bowl from heat and whisk in molasses, ground ginger, cinnamon, kosher salt, and vanilla extract until fully incorporated.
- Chill the Mixture: Chill the bowl by placing it in a larger bowl filled with ice, whisking occasionally to cool evenly. This should take about 5 minutes until the mixture is completely cold. Alternatively, refrigerate until fully chilled.
- Add Mascarpone: Once chilled, whisk in the cold mascarpone cheese until smooth and combined.
- Whip Heavy Cream: In a separate bowl, whip 1 1/2 cups of heavy cream to stiff peaks using a mixer with a whisk attachment.
- Fold Cream into Mascarpone: Gently fold the whipped cream into the mascarpone mixture until incorporated but the filling remains fairly thin.
- Prepare the Coffee Soak: Mix the granulated sugar into the brewed gingerbread coffee and allow to cool completely before assembling.
- Assemble Layers: Briefly dunk lady fingers into the cooled coffee (just a second) and arrange a single layer on the bottom of an 8×8-inch pan, trimming as needed to cover fully.
- Add Filling and Cookies: Using a large ice cream scoop or 1/4 cup measure, spread 5 scoops of the mascarpone filling evenly over the lady fingers. Layer crisp gingerbread cookies on top without soaking them.
- Repeat Layers: Add another 5 scoops of mascarpone filling over the cookies, then place another layer of coffee-soaked lady fingers. Spread 3-4 scoops of filling over this layer.
- Finish Filling: Whip the remaining 1/2 cup of heavy cream to stiff peaks and fold it into the leftover mascarpone filling. Transfer the whipped filling to a piping bag and pipe dollops evenly over the top of the tiramisu.
- Garnish and Chill: Dust the top with cocoa powder and decorate with additional gingerbread cookies as desired. Refrigerate the tiramisu to chill overnight, preferably for a full 24 hours to develop the flavors.
- Serve: Slice into servings and enjoy this festive gingerbread tiramisu.
Notes
- For the gingerbread coffee, specialty brands like Starbucks, Death Wish Coffee, or Trader Joe’s seasonal gingerbread coffee work wonderfully.
- Do not soak the gingerbread cookies in coffee, as the mascarpone filling softens them perfectly for texture contrast.
- Using a double boiler helps gently cook the egg yolks with sugar without scrambling them.
- A full 24-hour chill improves flavor melding and texture, but a shorter overnight chill still yields delicious results.
- Mascarpone and heavy cream should be cold to achieve the best whipped texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 110 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 165 mg
