Easy Gingerbread Tiramisu
Easy Gingerbread Tiramisu brings the cozy warmth of holiday spices to the classic Italian dessert you know and love. Rich mascarpone and a hint of eggnog meet crisp gingerbread cookies soaked in coffee for a playful, make-ahead treat that’s as effortless as it is festive. Try serving it alongside lighter bites — it pairs surprisingly well with savory appetizers like those in my roundup of cold summer dips for easy appetizers when you need balance on the buffet.
Why make this recipe
- It’s quick to assemble: minimal hands-on time with maximum payoff.
- A seasonal spin on tiramisu: gingerbread and eggnog bring holiday flavor without complicated steps.
One-sentence summary: If you want an elegant dessert that’s festive, make-ahead friendly, and crowd-pleasing, this Easy Gingerbread Tiramisu fits the bill.
Ingredients
- 2 cups heavy cream
- 3 egg yolks
- 1 1/4 cups powdered sugar
- 2 1/4 cups mascarpone cheese
- 1/2 cup eggnog
- 40 gingerbread cookies
- 1/2 cup coffee
- 1 tsp rum extract (non-alcoholic alternative)
Step-by-Step Guide to Making Easy Gingerbread Tiramisu
Overview: This tiramisu-style dessert layers coffee-dipped gingerbread cookies with a velvety mascarpone and eggnog cream. Assemble in a dish or individual cups, chill until set, then serve — no baking required.
- Prepare the coffee and chill
- Brew 1/2 cup of strong coffee and let it cool to room temperature. For extra depth, use espresso or strong French press.
- If you prefer a non-caffeinated version, substitute decaf or a spiced chai infusion to complement the gingerbread spices.
- Whip the heavy cream
- In a chilled bowl, pour in 2 cups heavy cream and whip with a hand mixer or stand mixer until soft peaks form.
- Soft peaks mean the cream holds its shape but the tip of the peak folds over slightly — this keeps the final mixture light when folded with mascarpone.
- Prepare the yolk-sugar base
- In another bowl, whisk together 3 egg yolks and 1 1/4 cups powdered sugar until smooth and pale.
- Whisking until the sugar dissolves and the yolks are slightly thickened helps create a stable base that supports the mascarpone.
- Add mascarpone and eggnog
- To the yolk mixture, add 2 1/4 cups mascarpone cheese and 1/2 cup eggnog; mix until fully combined and smooth.
- Mascarpone should be at nearly room temperature for easy blending; too cold and it can clump, too warm and it may be runny.
- Fold in the whipped cream
- Gently fold the whipped cream into the mascarpone mixture in two or three additions, using a spatula and lifting motions to keep the airiness.
- Aim for a uniform, billowy cream that’s light but still spreadable.
- Dip and layer the gingerbread cookies
- Quickly dip gingerbread cookies one at a time into the coffee — they should be briefly submerged and removed right away so they don’t become soggy.
- Layer half of the soaked cookies in the bottom of your chosen dish (about a 9×13-inch pan for a large batch or smaller for individual servings).
- Add the first cream layer
- Spread half of the mascarpone-eggnog cream over the first cookie layer, smoothing gently to the edges.
- Repeat layers
- Repeat with the remaining dipped cookies and then the remaining cream. Smooth the top and cover the dish.
- Chill until set
- Refrigerate the tiramisu for at least 4 hours (overnight is better) to allow flavors to meld and the layers to firm up.
- Finish and serve
- Just before serving, dust the top lightly with cocoa powder, grated gingerbread, or finely crushed gingerbread cookies for extra texture and visual appeal.
Directions (original recipe steps)
In a bowl, whip heavy cream until soft peaks form.
In another bowl, whisk egg yolks and powdered sugar until smooth.
Add mascarpone and eggnog to the yolk mixture; mix until combined.
Fold whipped cream into the mascarpone mixture gently.
Dip gingerbread cookies in coffee quickly; layer half in a dish.
Spread half of the cream mixture over cookies; repeat layers.
Chill for at least 4 hours before serving.
Chef’s notes and technique
- Temperature matters: Let mascarpone sit at room temperature for 15–20 minutes before blending so it incorporates smoothly.
- Gentle folding keeps the texture light; overmixing will deflate the whipped cream and result in a denser filling.
- Quick dips, not drenching: Gingerbread tends to absorb liquid fast. Briefly dip each cookie so it’s moist but not falling apart.
- Make it ahead: Tiramisu improves with time. For best flavor and texture, assemble a day ahead and chill overnight.
Best Way to Store Easy Gingerbread Tiramisu
- Refrigerate: Store covered in the refrigerator at 35–40°F (2–4°C).
- Storage time: Keep for up to 3–4 days for best quality.
- Freezing option: You can freeze individual portions wrapped tightly for up to 1 month; thaw in the fridge overnight before serving.
Serving Suggestions for Easy Gingerbread Tiramisu
- Individual portions: Serve in small jars or martini glasses for elegant presentation — layers look beautiful in glass.
- Garnishes: Top with a dusting of cocoa powder, a sprinkle of ground ginger, grated chocolate, candied ginger, or crumbled gingerbread cookies.
- Beverage pairing: Offer espresso, spiced tea, mulled wine, or a splash of eggnog for matching flavors. For a lighter finish, sparkling cider balances the richness.
- Course placement: It makes a great finale for a holiday meal or a special brunch dessert when paired with lighter fruit or cheese offerings.
Tips to make Easy Gingerbread Tiramisu
- Use room-temperature mascarpone: It blends smoothly and prevents lumps.
- Chill your mixing bowls: Cold bowls help the cream whip faster and hold structure better.
- Keep dipping time short: A one- to two-second dip is usually all a gingerbread cookie needs.
- Taste and adjust: If you prefer a sweeter cream, add a touch more powdered sugar before folding in the whipped cream.
- Make it vegetarian-friendly: Use eggnog and flavor extracts without gelatin or animal-derived ingredients.
Variations (if any)
- Bullet-style variation: For an egg-free version, replace the egg yolk mixture with stabilized whipped cream sweetened with extra powdered sugar and fold in mascarpone; you’ll still get richness without eggs.
- Paragraph variation: For a boozy adult treat, stir 1–2 tablespoons of dark rum, spiced rum, or coffee liqueur into the coffee before dipping the cookies, and add a teaspoon of rum extract to the mascarpone mixture; this deepens the flavor and gives the dessert a classic tiramisu warmth — skip alcohol and use rum extract or extra eggnog for non-alcoholic enjoyment.
FAQs
Q: Can I use store-bought eggnog or should I make my own?
A: Store-bought eggnog works perfectly here; it adds a consistent flavor and keeps this recipe quick. Homemade eggnog can be used for a richer, more customized taste.
Q: How do I keep the gingerbread cookies from getting soggy?
A: Dip each cookie briefly — a one- to two-second immersion — and don’t leave them sitting in the coffee. Work quickly and layer immediately to maintain some cookie structure.
Q: Can I prepare this tiramisu without raw egg yolks?
A: Yes — see the egg-free variation above. Alternatively, use pasteurized egg yolks if you’re concerned about raw eggs.
- What’s the best pan size to use?
- Use a 9×13-inch pan for a larger batch; for smaller servings choose an 8×8-inch dish or individual glasses.
- How long does it need to chill?
- At least 4 hours; overnight is ideal for flavor melding.
Q: Can I assemble it in individual cups?
A: Absolutely — individual cups are great for portion control and presentation. Layer cookies and cream as directed, cover, and chill.
Troubleshooting common problems
- If the cream is too runny: Whip the heavy cream a bit firmer next time (medium peaks rather than very soft), and ensure mascarpone is not over-softened.
- If the cookies fall apart when dipping: Shorten the dipping time, or dip at a slight angle so the cookie doesn’t absorb all the liquid at once.
- If the dessert is too sweet: Reduce the powdered sugar by 2–3 tablespoons or pair servings with unsweetened coffee.
Make-ahead and hosting tips
- Assemble the tiramisu up to 24 hours ahead; keep covered in the fridge and finish garnishing just before serving.
- If transporting to a party, freeze slightly (1–2 hours) to firm it up for easier travel, then thaw in the refrigerator before serving.
- For a dessert table, place a small sign noting allergens (dairy, eggs, gluten if using traditional cookies) so guests can make informed choices.
Nutritional and dietary notes
- The recipe contains dairy (heavy cream, mascarpone, eggnog) and eggs. For a lighter version, consider lower-fat mascarpone alternatives and a reduced-sugar approach, though texture will change.
- Gluten-free option: Use gluten-free gingerbread cookies and check other ingredients (eggnog, extracts) for gluten-free labeling.
Presentation ideas
- Layer in a clear trifle bowl so guests can see the beautiful stripes of cookie and cream.
- Create a sampler tray with mini versions topped with festive edible decorations like cinnamon sticks, star anise, or sugared cranberries.
- For a rustic look, rough-swirl the top and crumble a few extra gingerbread cookies across the center for contrast.
Safety and allergy reminders
- If serving to people with egg sensitivity, use the egg-free variation or pasteurized egg products.
- Label desserts served at gatherings to indicate common allergens such as dairy, eggs, and wheat.
Final thoughts
This Easy Gingerbread Tiramisu is a joyful mash-up of comfort and elegance — a dessert that looks impressive but is forgiving to make. Its make-ahead nature and crowd-pleasing flavors make it an ideal choice for holidays, potlucks, or any occasion where you want a festive, no-bake finale.
Conclusion
For more inspiration on seasonal takes on tiramisu, see this detailed Gingerbread Tiramisu recipe for ideas and presentation tips at Gingerbread Tiramisu – Butternut Bakery, and compare variations and technique notes at Gingerbread Tiramisu – Cook Republic.
Print
Easy Gingerbread Tiramisu
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A festive twist on the classic Italian tiramisu featuring gingerbread cookies and eggnog.
Ingredients
- 2 cups heavy cream
- 3 egg yolks
- 1 1/4 cups powdered sugar
- 2 1/4 cups mascarpone cheese
- 1/2 cup eggnog
- 40 gingerbread cookies
- 1/2 cup coffee
- 1 tsp rum extract (non-alcoholic alternative)
Instructions
- Brew 1/2 cup of strong coffee and let it cool to room temperature.
- In a chilled bowl, whip 2 cups of heavy cream until soft peaks form.
- In another bowl, whisk together 3 egg yolks and 1 1/4 cups powdered sugar until smooth.
- Add 2 1/4 cups mascarpone cheese and 1/2 cup eggnog to the yolk mixture; mix until fully combined.
- Gently fold the whipped cream into the mascarpone mixture.
- Quickly dip gingerbread cookies one at a time into the coffee and layer half in a chosen dish.
- Spread half of the mascarpone mixture over the cookies; repeat layers with remaining cookies and cream.
- Refrigerate for at least 4 hours before serving.
- Dust the top with cocoa powder or crushed gingerbread before serving.
Notes
Use room-temperature mascarpone for the best texture and flavor. Aim for quick dips of the cookies to maintain structure.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 125mg
Keywords: gingerbread, tiramisu, holiday dessert, no-bake dessert, festive recipes
