Name: Gingerbread Holiday Tiramisu
Prep time: 30 min
Total time: 12 h
Cuisine: Italian-American
Ingredients: 6 large egg yolks; 1/3 cup + 3 tbsp granulated sugar; 2 tbsp molasses; 1 tsp ground ginger; 1 tsp ground cinnamon; 1/4 tsp kosher salt; 1 tsp vanilla extract; 12 oz cold mascarpone cheese; 2 cups heavy cream, divided; Crisp gingerbread cookies or gingersnaps; 2 cups strong brewed gingerbread coffee (or regular strong coffee); 1 1/2 tbsp granulated sugar (for coffee soak); 1 (7 oz) package ladyfingers; Cocoa powder, for dusting; Additional gingerbread cookies, for garnish (optional)

A festive, no-bake twist on the classic Italian favorite, this Gingerbread Holiday Tiramisu is everything I want in a winter dessert—rich, spiced, creamy, and comforting. I love how layers of coffee-soaked ladyfingers, crunchy gingerbread cookies, and a warmly spiced mascarpone filling come together into something that feels both indulgent and nostalgic. It’s a perfect centerpiece for Christmas dinners or cozy gatherings with friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Gingerbread Mascarpone Filling:

6 large egg yolks

1/3 cup + 3 tbsp granulated sugar

2 tbsp molasses

1 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp kosher salt

1 tsp vanilla extract

12 oz cold mascarpone cheese

2 cups heavy cream, divided

Crisp gingerbread cookies or gingersnaps (like Pepperidge Farm gingerman cookies)

For the Gingerbread Coffee Soak:

2 cups strong brewed gingerbread coffee (or regular strong coffee)

1 1/2 tbsp granulated sugar

1 (7 oz) package ladyfingers

For Assembly:

Cocoa powder, for dusting

Additional gingerbread cookies, for garnish (optional)

Directions

I start by whisking the egg yolks and sugar in a heat-safe bowl until smooth. I set the bowl over a pot of simmering water and continue whisking until the sugar is fully dissolved—about 5 minutes.

Then, I remove it from the heat and stir in the molasses, ground ginger, cinnamon, salt, and vanilla. Once that mixture is cooled completely (either in the fridge or over an ice bath), I whisk in the mascarpone until smooth.

Separately, I whip 1 1/2 cups of the heavy cream until stiff peaks form, then fold it gently into the mascarpone mixture.

I mix the brewed coffee with the sugar and let it cool to room temperature.

To assemble, I quickly dip each ladyfinger in the coffee mixture and arrange a single layer in an 8×8-inch dish. I spread a third of the mascarpone mixture over that, then add a layer of gingerbread cookies (these go in dry).

I repeat the process with another layer of soaked ladyfingers and the rest of the mascarpone mixture.

I whip the remaining 1/2 cup of heavy cream and fold it into any leftover mascarpone mixture, spreading or piping it on top. A dusting of cocoa powder finishes it off, and sometimes I add more cookies for garnish.

Then I cover it and refrigerate overnight (or for at least 6 hours) before serving.

Servings and timing

This recipe serves 6 to 8 people generously.

Prep Time: 30 minutes

Chill Time: Overnight (at least 6 hours)

Total Time: About 12 hours

Calories: Approximately 538 kcal per serving

Variations

I like switching it up by using chocolate-covered gingersnaps for extra richness or adding a splash of Kahlúa or spiced rum to the coffee for a boozy version. If I want a lighter version, I use half the amount of heavy cream and fold in a bit of whipped Greek yogurt. For a nutty twist, I’ve also sprinkled crushed pecans or hazelnuts between layers.

Storage/Reheating

This tiramisu keeps well in the fridge for up to 3 days, covered tightly with plastic wrap. The flavors actually improve with time, so I often make it a day ahead. I don’t recommend freezing it, as the mascarpone layer can become watery after thawing. There’s no need to reheat—it’s meant to be enjoyed chilled, straight from the fridge.

FAQs

How far in advance can I make Gingerbread Tiramisu?

I like making it up to 2 days in advance. The flavors deepen and the texture becomes even better after a day or two in the fridge.

Can I use store-bought gingerbread instead of gingersnaps?

Yes, store-bought gingerbread works well as long as it’s firm and not too cakey. I prefer crunchy cookies for texture contrast.

What if I can’t find mascarpone?

If mascarpone isn’t available, I mix cream cheese with a bit of heavy cream until it reaches a smooth, spreadable consistency. The flavor’s a bit tangier but still delicious.

Can I make this tiramisu alcohol-free?

Absolutely. I keep it alcohol-free by sticking to coffee only, but I can add extracts (like rum or almond) if I want a hint of complexity without the alcohol.

Do I have to use gingerbread-flavored coffee?

Not at all. I often use regular strong coffee or even espresso. Gingerbread coffee adds a nice extra touch, but it’s not essential.

Conclusion

This Gingerbread Holiday Tiramisu is one of my favorite winter desserts because it’s festive, flavorful, and easy to make ahead. It brings the cozy warmth of holiday spices into every creamy bite and makes an impressive (but stress-free) ending to any seasonal meal. Whether I’m hosting a crowd or just sharing something special with family, this tiramisu always gets rave reviews.

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