Description
This Gingerbread Tiramisu is a festive twist on the classic Italian dessert, combining spiced gingerbread flavors with creamy mascarpone and a gingerbread coffee soak. Layers of lady fingers, gingerbread cookies, and rich mascarpone cream make for a delicious holiday treat perfect for dessert lovers.
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
- Crisp gingerbread or gingersnap cookies (about 10-12 cookies)
Gingerbread Coffee Soak
- 2 cups strong brewed gingerbread coffee (or unflavored coffee)
- 1 1/2 tbsp granulated sugar
- 1 7oz package lady fingers
- Cocoa powder, for dusting
Instructions
- Prepare the Gingerbread Mascarpone: Fill a pot with a couple inches of water and set over medium heat. In a heat-safe bowl, add the egg yolks and sugar. Whisk until smooth. Place the bowl over the pot of simmering water and continue whisking until the sugar fully dissolves, about 5 minutes.
- Add Spices and Chill: Remove from heat and whisk in molasses, ginger, cinnamon, salt, and vanilla extract. Chill the mixture either by refrigerating or placing the bowl in an ice-filled larger bowl, whisking to cool it evenly until cold, about 5 minutes.
- Mix Mascarpone and Whip Cream: Whisk in the cold mascarpone until smooth. In a separate bowl, whip 1 1/2 cups heavy cream to stiff peaks, then fold gently into the mascarpone mixture until combined and somewhat thin.
- Prepare Coffee Soak: Mix sugar into brewed gingerbread coffee and let it cool completely before assembling the tiramisu.
- Assemble Layer One: Briefly dunk lady fingers into coffee one at a time (just a second), and arrange in a single layer at the bottom of an 8x8 pan, cutting as needed to cover fully. Spread 5 scoops (about 1 1/4 cups) of the mascarpone filling evenly over the lady fingers.
- Add Gingerbread Cookie Layer: Place a layer of crisp gingerbread or gingersnap cookies over the mascarpone filling without soaking them in coffee to keep their texture.
- Assemble Layer Two: Spread another 5 scoops of mascarpone filling over the cookies and then add another layer of soaked lady fingers on top.
- Add Final Filling Layer: Spread 3 to 4 scoops of mascarpone filling evenly over the lady fingers. Reserve about 1 cup of filling.
- Whip Remaining Cream and Decorate: Whip the remaining 1/2 cup heavy cream to stiff peaks, fold into the reserved mascarpone filling. Pipe dollops of this whipped topping over the surface of the tiramisu. Dust generously with cocoa powder and garnish with additional gingerbread cookies as desired.
- Chill and Serve: Refrigerate the tiramisu for at least overnight (24 hours recommended) to allow flavors to meld. Slice and serve chilled.
Notes
- For the gingerbread coffee, popular brands such as Starbucks, Death Wish Coffee, or Trader Joe’s seasonal gingerbread coffee can be used.
- Do not soak the gingerbread or gingersnap cookies to maintain their crispness in the layers.
- Whipping the cream to stiff peaks is key for the right texture in the mascarpone mixture and for the final topping.
- If you want to speed up chilling the mascarpone mixture, use an ice bath and whisk continuously until cold.
- Use a piping bag for neat dollops of the final whipped mascarpone cream layer for an elegant presentation.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 100 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: 185 mg
