Meet my cozy twist on a cafe favorite. Gingerbread Tiramisu layers coffee-kissed ladyfingers with molasses-spiced mascarpone cream for a dessert that tastes like a warm hug. It sets beautifully in the fridge, which makes entertaining easy.
Gingerbread Tiramisu
Equipment
- 1 9x9 inch baking dish
- 1 hand mixer or stand mixer with whisk attachment
- 2 Mixing Bowl
- 1 Shallow bowl for dipping ladyfingers
- 1 Spatula for spreading cream
- 1 Fine-mesh sieve for dusting cocoa
Ingredients
For the spiced coffee soak
- 1.5 cup strong brewed coffee cooled to room temperature
- 2 tbsp molasses
- 2 tbsp brown sugar
- 1 tsp ground ginger
- 0.5 tsp ground cinnamon
- 0.125 tsp ground cloves
- 2 tbsp grape juice optional, for a soft fruity note
For the mascarpone cream
- 16 oz mascarpone cheese cold
- 1 cup heavy cream cold
- 0.33 cup powdered sugar
- 2 tbsp molasses
- 1 tsp alcohol-free vanilla
- 0.5 tsp ground ginger
- 0.25 tsp ground cinnamon
- Pinch of nutmeg
- Pinch of fine sea salt
To assemble
- 40 ladyfingers (savoiardi) 40 to 45, crisp
- Unsweetened cocoa powder for dusting
- Crushed gingersnaps or candied ginger optional for garnish
Instructions
Step-by-Step Instructions
- In a shallow bowl, whisk coffee, molasses, brown sugar, ginger, cinnamon, cloves, and grape juice if using. Let cool completely so it does not melt the cream.
- With a cold bowl and beaters, whip the heavy cream to soft peaks. In a separate bowl, beat mascarpone with powdered sugar, molasses, alcohol-free vanilla, ginger, cinnamon, nutmeg, and salt until smooth. Gently fold the whipped cream into the mascarpone until just combined and fluffy.
- Quickly dip each ladyfinger in the coffee soak, 1 to 2 seconds per side, and line the bottom of a 9 by 9 inch dish. Spread half the mascarpone cream over the layer. Repeat with a second dipped layer and the remaining cream.
- Cover and refrigerate at least 6 hours, preferably overnight, until the layers set and slice cleanly.
- Dust the top generously with cocoa powder. Sprinkle crushed gingersnaps or a few bits of candied ginger if you like. Slice and serve cold.
Notes
Why You’ll Love This Gingerbread Tiramisu
- Comforting spices meet a creamy classic for festive flavor in every bite.
- No baking and simple steps that work for weeknights or holidays.
- Make-ahead friendly, so the flavors deepen while you relax.
- Balanced sweetness with warm ginger, cinnamon, and a hint of molasses.
- No raw eggs, just plush, cloud-like mascarpone cream.
Gingerbread Tiramisu Ingredients & Substitutions
For the spiced coffee soak
- 1 1/2 cups strong brewed coffee, cooled to room temperature
- 2 tablespoons molasses
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 2 tablespoons grape juice, optional for a soft fruity note
For the mascarpone cream
- 16 ounces mascarpone cheese, cold
- 1 cup heavy cream, cold
- 1/3 cup powdered sugar
- 2 tablespoons molasses
- 1 teaspoon alcohol-free vanilla
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Pinch of nutmeg
- Pinch of fine sea salt
To assemble
- 40 to 45 crisp ladyfingers (savoiardi)
- Unsweetened cocoa powder, for dusting
- Crushed gingersnaps or candied ginger, optional for garnish
Substitutions: If mascarpone is hard to find, use 12 ounces cream cheese blended with 4 ounces mascarpone or an extra splash of cream to loosen. Use decaf coffee if you prefer. For a coffee-free soak, try strong black tea or spiced hot cocoa.
Step-by-Step Instructions to Make Gingerbread Tiramisu
Step 1: Make the spiced coffee soak
In a shallow bowl, whisk coffee, molasses, brown sugar, ginger, cinnamon, cloves, and grape juice if using. Let cool completely so it does not melt the cream.
Step 2: Whip the gingerbread mascarpone cream
With a cold bowl and beaters, whip the heavy cream to soft peaks. In a separate bowl, beat mascarpone with powdered sugar, molasses, alcohol-free vanilla, ginger, cinnamon, nutmeg, and salt until smooth. Gently fold the whipped cream into the mascarpone until just combined and fluffy.
Step 3: Dip and layer
Quickly dip each ladyfinger in the coffee soak, 1 to 2 seconds per side, and line the bottom of a 9 by 9 inch dish. Spread half the mascarpone cream over the layer. Repeat with a second dipped layer and the remaining cream.
Step 4: Chill to set
Cover and refrigerate at least 6 hours, preferably overnight, until the layers set and slice cleanly.
Step 5: Finish and serve
Dust the top generously with cocoa powder. Sprinkle crushed gingersnaps or a few bits of candied ginger if you like. Slice and serve cold.
Tips for Success
- Use cold ingredients for a stable whipped cream and silky texture.
- Do quick dips. Oversoaking makes the cookies collapse and the slices messy.
- Chill long enough. Overnight gives the best structure and spice bloom.
- If mascarpone looks grainy, whisk in a spoonful of cream to smooth it out.
- Taste your soak and cream, then adjust spices to your preference.
Variations of Gingerbread Tiramisu
- Orange twist: Add 1 teaspoon finely grated orange zest to the cream.
- Mocha moment: Stir 2 teaspoons cocoa into the coffee soak.
- Chai vibe: Swap coffee for strong chai and dust with chai spice.
- Cookie flip: Use half gingersnaps and half ladyfingers for extra spice.
- Caramel drizzle: Finish with warmed caramel sauce before serving.
Serving Suggestions: What to Pair with Gingerbread Tiramisu
- Hot coffee, espresso, or spiced tea for cozy sipping.
- Fresh clementines or pear slices to brighten the richness.
- After-dinner digestifs like herbal tea to keep things light.
Storage & Reheating Instructions
- Refrigerate covered for up to 3 days. Keep it cold until serving.
- Freeze well-wrapped for up to 1 month. Thaw overnight in the fridge.
- No reheating needed. Serve chilled for the best texture.
- For clean squares, chill at least 8 hours and wipe the knife between cuts.
Memories Made Around the Table
Every December, the scent of ginger and cinnamon brings me back to busy kitchens and twinkling lights. This tiramisu lets those warm spices mingle with creamy comfort, and there is always that first quiet bite when the room goes happily silent.
FAQs
Can I make it without coffee? Yes. Use strong black tea, chicory, or spiced hot cocoa. Keep the dip quick so cookies hold their shape.
Is mascarpone required? Mascarpone gives the classic flavor, but softened cream cheese works in a pinch. Blend until smooth and adjust sweetness to taste.
How long should it chill? A minimum of 6 hours, but 12 to 24 hours is ideal for clean slices and developed flavor.
Can I make it ahead? Assemble 1 to 2 days before serving. Add cocoa and crunchy toppings just before bringing it to the table.
Is there alcohol? No. This version uses coffee, warm spices, and alcohol-free vanilla for full flavor without spirits.
Final Thoughts
Gingerbread Tiramisu is the kind of dessert that invites everyone back for one more spoonful. Make it the night before, let the spices bloom, and enjoy the soft layers when the moment feels just right.