Description
A festive, no-bake twist on the classic Italian dessert, this Gingerbread Holiday Tiramisu layers coffee-soaked ladyfingers, crunchy gingerbread cookies, and a spiced mascarpone cream for a rich and comforting holiday treat.
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)
Instructions
- In a heat-safe bowl, whisk the egg yolks and sugar until smooth. Place the bowl over a pot of simmering water and whisk continuously until the sugar dissolves, about 5 minutes.
- Remove from heat and stir in molasses, ground ginger, cinnamon, salt, and vanilla extract. Let the mixture cool completely.
- Whisk in mascarpone cheese until smooth.
- Whip 1 1/2 cups of the heavy cream to stiff peaks and gently fold it into the mascarpone mixture.
- Combine brewed coffee with 1 1/2 tbsp sugar and let cool to room temperature.
- Dip each ladyfinger briefly into the coffee mixture and arrange a single layer in an 8×8-inch dish.
- Spread one-third of the mascarpone mixture over the ladyfingers, then add a layer of dry gingerbread cookies.
- Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.
- Whip the remaining 1/2 cup of heavy cream and fold it into any leftover mascarpone filling. Spread or pipe it on top.
- Dust the top with cocoa powder and garnish with extra gingerbread cookies, if desired.
- Cover and refrigerate overnight or for at least 6 hours before serving.
Notes
This dessert improves with time—make it a day or two ahead if possible.
Use chocolate-covered gingersnaps for added richness.
Add a splash of Kahlúa or spiced rum to the coffee for a boozy version.
For a lighter version, reduce heavy cream and add whipped Greek yogurt.
Sprinkle crushed pecans or hazelnuts for a nutty twist.
Store covered in the refrigerator for up to 3 days; not suitable for freezing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 538 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 200 mg
