Easy Gingerbread Tiramisu Recipe

Introduction

This Easy Gingerbread Tiramisu is a festive twist on the classic Italian dessert, perfect for holiday gatherings. Layers of spiced gingerbread cookies soak up a flavorful mixture of coffee and eggnog, topped with a creamy mascarpone filling. It’s indulgent, seasonal, and surprisingly simple to make at home.

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
• Cocoa powder, for dusting
• Crushed gingerbread cookies, for garnish

Instructions

1. Step 1: In a mixing bowl, whip the heavy cream using a hand mixer until stiff peaks form. Set aside.
2. Step 2: In a separate bowl, combine the egg yolks and powdered sugar. Mix until the mixture is pale yellow. Add the mascarpone cheese and whip until smooth and free of lumps.
3. Step 3: Gently fold the whipped cream into the mascarpone mixture until fully combined and no streaks remain.
4. Step 4: In a small bowl, mix hot coffee, rum extract, and eggnog to create the dipping liquid for the gingerbread cookies.
5. Step 5: Dip each gingerbread cookie quickly but fully into the coffee mixture, then arrange a layer of about 9 cookies at the bottom of a 9×9-inch baking dish. Fill any gaps with smaller cookies.
6. Step 6: Spread a layer of the tiramisu filling evenly over the cookie layer.
7. Step 7: Repeat dipping and layering cookies followed by the filling until the dish is filled, ending with a layer of filling on top. This should be about 4–5 layers total.
8. Step 8: Sift cocoa powder evenly over the top layer. Sprinkle with crushed gingerbread cookies if desired.
9. Step 9: Refrigerate the tiramisu for at least 1.5 hours to allow flavors to meld and the dessert to set.
10. Step 10: Serve chilled by scooping portions with a spoon and enjoy the festive layers of gingerbread and creamy eggnog flavor.

Tips & Variations

• Use freshly brewed strong coffee for a richer flavor.
• For a boozy version, add a splash of dark rum instead of rum extract.
• If you prefer, substitute eggnog with spiced cream or a vanilla custard.
• To avoid raw egg, use pasteurized egg yolks or an egg substitute suitable for desserts.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. For best texture and flavor, consume within two days. Reheat is not recommended; serve chilled for the best experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, gingerbread tiramisu actually tastes better after resting overnight, allowing the flavors to meld fully. Just keep it refrigerated and covered.

Is it safe to use raw egg yolks in this recipe?

If you’re concerned about using raw egg yolks, opt for pasteurized eggs available at many stores, or use an egg substitute designed for uncooked recipes to ensure safety.

Easy Gingerbread Tiramisu Recipe

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★★★★★

4.6 from 100 reviews

This Easy Gingerbread Tiramisu recipe combines festive gingerbread cookies soaked in spiced coffee and rum-infused eggnog with a rich, creamy mascarpone and whipped cream filling. Layered to perfection and chilled, it’s a delightful twist on traditional tiramisu that brings holiday flavors to your dessert table.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Whipped Cream Mixture

• 2 cups heavy cream
• 3 egg yolks
• 1 1/4 cups powdered sugar
• 2 1/4 cups mascarpone cheese
• 1/2 cup eggnog

Soaking Liquid

• 1/2 cup hot coffee
• 1 tsp rum extract

Other

• 40 gingerbread cookies
• Cocoa powder, for dusting
• Crushed gingerbread cookies, for garnish (optional)

Instructions

1. Whip Cream: In a mixing bowl, whip the heavy cream with a hand mixer until stiff peaks form. Set aside gently to maintain volume.
2. Prepare Egg Mixture: In a separate bowl, combine the egg yolks and powdered sugar. Mix until pale yellow and smooth. Add mascarpone cheese and whip until the mixture is fully smooth and lump-free.
3. Fold Mixtures: Gently fold the whipped cream into the mascarpone and egg yolk mixture until just combined and no streaks remain, being careful not to deflate the cream.
4. Make Soaking Liquid: In a small bowl, mix hot coffee, rum extract, and eggnog to create the spiced soak for the gingerbread cookies.
5. Dip Cookies: Quickly dip each gingerbread cookie into the coffee mixture, fully but briefly, to avoid sogginess.
6. Layer Base: Arrange 9 dipped gingerbread cookies in a single layer at the bottom of a 9×9 baking dish, filling in gaps as needed.
7. First Filling Layer: Spread a layer of the whipped tiramisu filling evenly over the cookie base.
8. Repeat Layers: Continue layering dipped gingerbread cookies and tiramisu filling alternately until the dish is filled, aiming for about 4-5 layers, ending with a layer of filling on top.
9. Dust and Garnish: Sift cocoa powder evenly over the top layer. Optionally, crumble additional gingerbread cookies and sprinkle over the cocoa for extra texture and decoration.
10. Chill: Refrigerate the assembled tiramisu for 1.5 hours to let the flavors meld and the dessert set.
11. Serve: Remove from fridge and serve by spoonfuls to enjoy the creamy, spiced layers of gingerbread and eggnog infused tiramisu.

Notes

• Use fresh, hot coffee for dipping to ensure the cookies absorb flavors but don’t become too soggy.
• Handle whipped cream and folding gently to keep the mixture light and airy.
• Eggnog adds festive flavor; substitute with milk or cream if unavailable but it changes the taste.
• Consume the tiramisu within 2 days for best freshness.
• For safety, use pasteurized eggs or an egg substitute if concerned about raw eggs in the yolk mixture.

Keywords: gingerbread tiramisu, holiday dessert, no-bake tiramisu, eggnog recipe, festive dessert, layered tiramisu