Easy Gingerbread Tiramisu Recipe
Introduction
This Easy Gingerbread Tiramisu combines festive spices with creamy mascarpone for a delightful holiday twist on a classic dessert. Layers of gingerbread cookies soaked in eggnog-infused coffee create a rich, flavorful treat perfect for gatherings or cozy nights in.
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
- Step 1: In a mixing bowl, whip the heavy cream with a hand mixer until stiff peaks form. Set aside.
- Step 2: In a separate bowl, combine the egg yolks and powdered sugar. Mix until pale yellow. Add the mascarpone cheese and whip until smooth and free of lumps.
- Step 3: Gently fold the whipped cream into the mascarpone mixture, combining until no streaks remain.
- Step 4: In a small bowl, mix together hot coffee, rum extract, and eggnog to prepare the dipping liquid.
- Step 5: Dip each gingerbread cookie quickly and fully into the coffee mixture, then place in a 9×9-inch baking dish to form the first layer. Arrange about 9 cookies to cover the bottom.
- Step 6: Spread a layer of the whipped tiramisu filling evenly over the cookies.
- Step 7: Repeat layering dipped cookies and filling until you reach the top of the dish, about 4-5 layers. Finish with a layer of filling on top.
- Step 8: Sift cocoa powder over the top layer. Sprinkle crushed gingerbread cookies on top if desired.
- Step 9: Chill the tiramisu in the refrigerator for 1 1/2 hours before serving.
- Step 10: Serve by the spoonful and enjoy the festive flavors of gingerbread and eggnog in every bite.
Tips & Variations
- Use freshly brewed strong coffee for a richer flavor.
- Substitute rum extract with brandy or omit for a non-alcoholic version.
- For a nuttier touch, add chopped toasted nuts between layers.
- If gingerbread cookies are hard, soak them briefly to avoid dryness in the final dish.
Storage
Store the tiramisu covered in the refrigerator for up to 3 days. For best texture, consume within two days. Reheat is not recommended; serve chilled for optimal flavor and consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this tiramisu ahead of time?
Yes, preparing this dessert a few hours or even the day before allows the flavors to meld beautifully. Just cover and refrigerate until ready to serve.
What can I use instead of eggnog?
If you don’t have eggnog, you can substitute with half-and-half or milk mixed with a pinch of ground nutmeg and cinnamon to mimic the flavor.
PrintEasy Gingerbread Tiramisu Recipe
This Easy Gingerbread Tiramisu recipe combines the festive flavors of gingerbread and eggnog with the classic creamy tiramisu layering technique. Featuring a luscious mascarpone and whipped cream filling layered with coffee-dipped gingerbread cookies and a dusting of cocoa powder, this no-bake dessert is perfect for holiday gatherings. Chilled until set, it offers moist, spiced cookie layers and a rich, velvety texture that’s sure to delight your taste buds.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
Ingredients
Tiramisu Filling
- 2 cups heavy cream
- 3 egg yolks
- 1 1/4 cups powdered sugar
- 2 1/4 cups mascarpone cheese
- 1/2 cup eggnog
Dipping Mixture
- 1/2 cup hot coffee
- 1 tsp rum extract
Other
- 40 gingerbread cookies
- Cocoa powder, for dusting
- Crushed gingerbread cookies, for garnish (optional)
Instructions
- Whip the heavy cream. In a mixing bowl, use a hand mixer to whip the heavy cream until stiff peaks form. Set aside this whipped cream for later use.
- Mix egg yolks and sugar. In a separate bowl, combine the egg yolks and powdered sugar. Mix thoroughly until the mixture is smooth and takes on a pale yellow color.
- Add mascarpone cheese. Incorporate the mascarpone cheese into the egg yolk mixture. Whip the ingredients together until the mixture is smooth and free of lumps.
- Fold in whipped cream. Gently fold the whipped cream into the egg yolk and mascarpone mixture until fully combined and no streaks remain, resulting in a smooth tiramisu filling.
- Combine dipping liquids. In a small bowl, mix the hot coffee, rum extract, and eggnog together to create the liquid for dipping the gingerbread cookies.
- Dip cookies. Quickly dip each gingerbread cookie fully into the coffee mixture, being careful not to soak them too long. Place the dipped cookies in a single layer at the bottom of a 9×9 inch baking dish, covering the surface (approximately 9 cookies per layer).
- Layer tiramisu filling. Spread a layer of the whipped mascarpone mixture evenly over the cookie layer.
- Repeat layering. Continue layering dipped cookies followed by tiramisu filling until you have about 4 to 5 layers, finishing with a top layer of the tiramisu filling.
- Add toppings. Sift cocoa powder generously over the top layer of filling. Optionally, sprinkle crushed gingerbread cookies over the cocoa powder for additional texture and flavor.
- Chill the tiramisu. Place the baking dish in the refrigerator and chill for at least 1.5 hours to allow the dessert to set and flavors to meld.
- Serve. Remove the tiramisu from the refrigerator and serve by the spoonful, enjoying the rich gingerbread and eggnog flavors layered throughout.
Notes
- Use fresh, good quality mascarpone cheese for the creamiest texture.
- Be careful not to over-soak the gingerbread cookies to maintain some structure in the layers.
- For a boozy twist, you can add a splash of dark rum instead of rum extract.
- This dessert is best served within 24 hours of preparation for optimal freshness.
- Egg yolks are used raw in this recipe; consider using pasteurized eggs for food safety concerns.
Keywords: gingerbread tiramisu, holiday dessert, eggnog tiramisu, no-bake tiramisu, Christmas dessert, gingerbread cookies
