Gingerbread Tiramisu with Coffee Mascarpone Cream

Gingerbread tiramisu layers spiced cookies with coffee and a whipped mascarpone-cream filling. Ginger, cinnamon, and nutmeg season the filling, while cocoa or grated chocolate finishes the top. Chill the dessert for at least 4 hours so the layers soften and hold together.

Why Make Gingerbread Tiramisu

This no-bake dessert pairs the warming spices of gingerbread with coffee and creamy mascarpone. Coffee liqueur is optional. The recipe does not specify a cookie quantity or dish size, so the number of layers and portions depends on the dish you use.

Ingredients

• 1 cup strong brewed coffee
• 1/4 cup coffee liqueur (optional)
• 2 cups mascarpone cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Spiced gingerbread cookies
• Cocoa powder or grated chocolate for dusting

How to Make Gingerbread Tiramisu

1. Brew the coffee and let it cool. Stir in the coffee liqueur if using, then pour the mixture into a shallow dish.
2. In a chilled bowl, whip the heavy cream until it holds soft peaks.
3. In another bowl, mix the mascarpone, powdered sugar, vanilla, ginger, cinnamon, and nutmeg until smooth. Fold in the whipped cream gently until combined.
4. Briefly dip each gingerbread cookie in the coffee mixture. Do not leave it soaking, or the cookie may fall apart.
5. Arrange a layer of dipped cookies in a serving dish. Spread a layer of mascarpone mixture over them.
6. Repeat the layers until the ingredients are used, finishing with the mascarpone mixture on top.
7. Cover and refrigerate for at least 4 hours or overnight. Dust with cocoa or grated chocolate just before serving.

Serving Suggestions

Serve chilled in squares or spooned into dessert bowls. Add a light dusting of cocoa or chocolate just before serving. Coffee or tea pairs well with the spiced cream.

Storage

Keep covered in the refrigerator and enjoy within 3 days for the best texture. The cookies continue to soften as the dessert sits. Freezing is not recommended because the mascarpone and whipped cream may change texture.

Tips for Gingerbread Tiramisu

• Use cooled coffee so the cookies do not soften too quickly.
• Dip each cookie briefly, then remove it before it becomes soggy.
• Fold the whipped cream into the mascarpone gently to keep the filling light.
• Chill for at least 4 hours before serving so the layers can set.
• Adjust the spice level only after tasting the filling; the listed amounts are strongly spiced.

Variations

Use milk or a coffee substitute instead of brewed coffee if desired, though the flavor will change. Add a thin layer of chocolate ganache if you want a chocolate note, but it is not part of the listed ingredients.

Frequently Asked Questions

Can I make this without coffee?
Yes. Use milk or a coffee substitute for dipping the cookies. The dessert will have a different flavor.

Can I freeze gingerbread tiramisu?
Freezing is not recommended because the cream filling can separate or become grainy after thawing.

How many cookies do I need?
The ingredient list does not state a number. Use enough to form layers in your chosen dish, and dip them briefly so they hold their shape.

Can I make it ahead?
Yes. Assemble and refrigerate it overnight, then dust with cocoa or chocolate before serving.

For another related recipe, try cinnamon roll cookies. For additional guidance, see King Arthur Baking’s tiramisu recipe.

Gingerbread Tiramisu

Print Recipe

A festive twist on the classic Italian tiramisu, combining warm gingerbread spices with creamy layers.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 240 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Chilling
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 cup strong brewed coffee
• 1/4 cup coffee liqueur (optional)
• 2 cups mascarpone cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Spiced gingerbread cookies
• Cocoa powder or grated chocolate for dusting

Instructions

1. In a bowl, mix brewed coffee and coffee liqueur (if using).
2. In another bowl, whip the mascarpone, heavy cream, powdered sugar, vanilla, and spices until soft peaks form.
3. Dip each gingerbread cookie into the coffee mixture briefly and layer them in a dish.
4. Spread a layer of the mascarpone mixture over the cookies.
5. Repeat the layers until all ingredients are used, finishing with the mascarpone mixture on top.
6. Cover and refrigerate for at least 4 hours or overnight.
7. Dust the top with cocoa powder or grated chocolate before serving.

Notes

For a richer flavor, allow the dessert to sit overnight in the fridge before serving. Adjust spices to taste.