Description
This decadent Gingerbread Tiramisu combines the warm spices of gingerbread with the classic creamy richness of mascarpone, layered with coffee-soaked lady fingers and crisp gingerbread cookies for a festive twist on the traditional Italian dessert. Perfect for holiday gatherings or cozy nights in, it must chill overnight to develop its full flavor.
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 (Pepperidge Farm gingerman cookies recommended)
Gingerbread Coffee Soak
- 2 cups strong brewed gingerbread coffee (or unflavored coffee)
- 1 1/2 tbsp granulated sugar
- 1 7oz package lady fingers
Finishing
- Cocoa powder, for dusting
Instructions
- Prepare the egg yolk mixture: Fill a pot with a couple inches of water and set over medium heat. In a heat-safe bowl, combine the egg yolks and sugar and whisk until smooth. Place the bowl over the simmering water, whisking continuously until the sugar completely dissolves, about 5 minutes.
- Add spices and chill: Remove the bowl from heat; whisk in molasses, ground ginger, cinnamon, kosher salt, and vanilla extract. Chill the mixture quickly by placing the bowl inside a larger bowl with ice, whisking to chill evenly until cold, about 5 minutes, or refrigerate until cold.
- Incorporate mascarpone and cream: Whisk in the cold mascarpone cheese until smooth. In a separate bowl, whip 1 1/2 cups heavy cream to stiff peaks, then fold it gently into the mascarpone mixture to create a fairly thin filling.
- Prepare coffee soak: Mix sugar into the brewed gingerbread coffee and allow it to cool completely for soaking.
- Assemble the tiramisu: Briefly dip lady fingers into the cooled coffee, just a second each, and arrange a single layer covering the bottom of an 8×8 pan, cutting as needed.
- Add first filling layer: Scoop 5 full scoops (about 1/4 cup each) of the mascarpone mixture over the lady fingers and spread evenly. Arrange a layer of gingerbread cookies over the mascarpone without soaking them.
- Layer again: Spread 5 more scoops of mascarpone filling over the cookies. Then add another layer of soaked lady fingers. Spoon 3 to 4 scoops of filling on top and spread evenly. You should have about 1 cup of mascarpone filling remaining.
- Finish with whipped cream: Whip the remaining 1/2 cup heavy cream to stiff peaks and fold into the remaining mascarpone filling. Transfer this mixture into a piping bag and pipe dollops over the tiramisu surface.
- Decorate and chill: Dust the tiramisu generously with cocoa powder and decorate with extra gingerbread cookies. Cover and refrigerate overnight (24 hours recommended) to allow flavors to meld.
- Serve: Slice and enjoy the rich, festive dessert chilled.
Notes
- Use gingerbread coffee varieties such as Starbucks, Death Wish, or Trader Joe’s for best flavor, or substitute with unflavored strong coffee if unavailable.
- Do not soak the gingerbread cookies; they remain crisp and provide texture contrast to the soft soaked lady fingers.
- Chilling overnight enhances the melding of flavors and texture, but a minimum of several hours will still produce a good result.
- Whisking the egg yolks and sugar over simmering water ensures a smooth, safe custard base for the mascarpone layer.
- Use fresh, cold mascarpone and heavy cream for the best whipping results.
Nutrition
- Serving Size: 1 slice (about 1/8 of recipe)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 80 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 210 mg
