There’s something incredibly cozy and festive about the marriage of spice and cream in this Gingerbread Tiramisu Recipe. The way gingerbread flavors seep into mascarpone layers creates a dessert that’s both comforting and elegant—perfect for making memories in your kitchen.

The image shows a close-up of a tiramisu dessert in a white rectangular dish with one large piece taken out. The tiramisu has three visible layers of light brown coffee-soaked ladyfinger biscuits separated by creamy white mascarpone cheese layers. The top is decorated with alternating dollops of white cream and light brown cream dusted with dark cocoa powder, creating a textured pattern. The dish sits on a soft white marbled surface, and in the foreground, a woman's hand is holding a white baking cup with cookies inside. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Tiramisu Recipe
Top Tip
How to Serve Gingerbread Tiramisu Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Tiramisu Recipe

Why You'll Love This Recipe

I’m pretty passionate about this Gingerbread Tiramisu Recipe because it combines the seasonal joy of gingerbread spices with the creamy indulgence of classic tiramisu. It feels like a hug in dessert form, especially when the holidays roll around.

Seasonal Spice Awesomeness: The ginger and cinnamon add warm, festive notes that instantly put you in a holiday mood.
Texture Magic: Between the soaked lady fingers, crisp gingerbread cookies, and fluffy mascarpone layers, every bite is a delicious balance of soft and crunchy.
Make-Ahead Convenience: It benefits from sitting overnight, so you can prep it one day and wow guests the next.
Adaptable and Fun: Whether you swap out coffees or garnish it your way, the recipe lets you personalize easily.

Ingredients & Why They Work

Every ingredient in this Gingerbread Tiramisu Recipe plays a special part in creating those cozy layers of flavor and texture. Picking quality components makes a big difference—especially the mascarpone and gingerbread coffee.

Flat lay of whole uncracked brown eggs with clean shells, a small white bowl of granulated sugar, a small white bowl of dark molasses, fresh ground cinnamon and ginger powders in small white bowls, a pinch of kosher salt in a small white bowl, fresh vanilla bean pod, a block of cold mascarpone cheese, a small white bowl of heavy cream, crisp gingerbread cookies arranged neatly, whole ladyfingers, a small white bowl of cooled brewed coffee with a deep brown color, a small white bowl of cocoa powder for dusting placed symmetrically on a simple white ceramic plate, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Egg Yolks: They give richness and help create a silky custard base when cooked gently.
Granulated Sugar: Sweetens without overpowering, and dissolves smoothly into the egg mixture for that custardy texture.
Molasses: Adds depth and a true gingerbread authenticity that brown sugar just can’t match.
Ground Ginger & Cinnamon: These are your classic gingerbread spices that truly define the flavor profile here. Make sure they’re fresh!
Kosher Salt: A pinch enhances all the sweet spices and balances the richness.
Vanilla Extract: Rounds out the flavor with a smooth, comforting note.
Mascarpone: The backbone of tiramisu creaminess—use cold for best whipping results.
Heavy Cream: Divided—most is whipped into stiff peaks and folded into the mascarpone for that classic airy texture.
Crisp Gingerbread or Gingersnap Cookies: I love Pepperidge Farm Gingerman cookies for their sturdy texture and spicy flavor—they add the perfect crunch layer.
Strong Brewed Gingerbread Coffee: This soak brings that magical infusion of spice right into the dessert. Starbuck’s or local holiday blends work wonders.
Lady Fingers: Light sponge cookies that soak up the coffee beautifully without falling apart too much.
Cocoa Powder: For that classic dusting on top—adds a subtle bitterness that contrasts the sweet spices beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Gingerbread Tiramisu Recipe is how easily you can tweak it. I sometimes swap the gingerbread coffee for a chai-spiced brew or add a splash of amaretto to deepen the flavor. You’ll find your perfect combo with just a little experimenting.

Dairy-Free Variation: I haven’t tried a full dairy-free version, but swapping mascarpone with a rich coconut cream and using coconut whipped topping might just work. Definitely something I plan to test soon!
Less Sugar: You can reduce sugar a bit if you prefer, especially in the coffee soak—it balances nicely without being cloying.
Cookie Substitutes: Gingersnaps or homemade gingerbread pieces can add a fun texture twist—just avoid soggy cookies by layering carefully.

Step-by-Step: How I Make Gingerbread Tiramisu Recipe

The image shows a slice of layered dessert on a white plate. The dessert has three visible layers: the bottom and middle layers are made of soft, light brown cake soaked in cream, while the cream fills the layers between the cakes. The top layer consists of a thick white creamy layer with dark brown cocoa powder sprinkled in small clusters. A small, light brown heart-shaped cookie is placed standing on the cream at the top center. The plate sits on a white marbled surface with some cocoa powder and another cookie out of focus in the foreground. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisking the Gingerbread Mascarpone Custard

Start by gently whisking the egg yolks with sugar over simmering water until the sugar dissolves completely—this takes about 5 minutes. I test this by rubbing the mixture between my fingers; if it’s smooth and grain-free, you’re good to go. This custard base is the heart of the creamy layers, so don’t rush it or overheat the eggs.

Step 2: Adding Spices and Chilling the Mixture

Once off the heat, I fold in molasses, ground ginger, cinnamon, salt, and vanilla. For chilling, I usually pop the bowl in a larger ice-filled bowl, whisking occasionally to cool it down fast and evenly. You want the mixture fully cold before adding mascarpone, or it won’t blend smoothly.

Step 3: Folding Mascarpone and Whipped Cream

Add the cold mascarpone to the chilled egg mixture, stirring gently. Separately, whip 1½ cups of heavy cream to stiff peaks, then fold it into the mascarpone base carefully to keep it airy and light—a signature tiramisu texture. The filling should be creamy but not too firm.

Step 4: Preparing the Gingerbread Coffee Soak & Layering

Mix sugar into your cooled gingerbread coffee and briefly dunk lady fingers—just a quick dip so they soak flavor but don’t get soggy. Lay them in a pan, cover with scoops of mascarpone filling, then a layer of crisp gingerbread cookies (not soaked—they stay delightfully crunchy). Repeat these layers ending with lady fingers and a final mascarpone layer.

Step 5: Final Whip and Finish

Whip the remaining ½ cup heavy cream stiff, fold this into the leftover mascarpone mixture, and pipe dollops over the top to add texture and a pretty presentation. Dust everything with cocoa powder and garnish with a few extra cookies. Then, pop it in the fridge to chill overnight—this step truly lets flavors develop.

Top Tip

It took me a few tries to get the soaking just right—too long and the lady fingers disintegrated, too short and it lacked flavor. Here are my favorite tips to nail that balance:

Quick Dunk Method: Dip lady fingers into coffee for just a second or two — you want them wet but still firm.
Cold Chilling: Always chill the custard mixture fully before folding mascarpone; warm mixture leads to a runny filling.
Use Quality Mascarpone: It makes all the difference for creaminess and whipping.
Layer Contrast: Don’t soak the gingerbread cookies; their crunch adds a welcome surprise among the creamy layers.

How to Serve Gingerbread Tiramisu Recipe

Gingerbread Tiramisu - Serving Suggestion

Garnishes

I love garnishing with a dusting of cocoa powder and a few whole gingerbread cookies—it amps up the festive vibe and gives just a hint of crunch when you serve it. Sometimes, a sprinkle of finely chopped crystallized ginger or a few chocolate shavings works beautifully for a look that wows.

Side Dishes

Because this tiramisu is rich and flavorful, I like to pair it with lighter sides—think fresh fruit like blood oranges or a simple mint tea to cleanse the palate. A small cheese board with nutty gouda or aged cheddar surprisingly balances the sweetness, too.

Creative Ways to Present

For holiday parties, I’ve assembled individual tiramisu cups layered in clear glasses, topped with mini gingerbread men cookies—such an easy way to make everyone feel special. Another favorite is using a trifle bowl so all the layers peek through, making a stunning centerpiece dessert.

Make Ahead and Storage

Storing Leftovers

Always cover your tiramisu tightly with plastic wrap or a well-fitting lid before refrigerating. This dessert stays fresh for up to 3 days, though I've never had it last that long because it’s so irresistible! The flavors actually improve after sitting a day or two.

Freezing

Freezing is possible, but the texture shifts a bit. I wrap individual portions tightly in plastic and foil, then thaw overnight in the fridge. The custard can separate slightly, so I recommend this mainly for convenience—not perfect texture.

Reheating

Since tiramisu is meant to be enjoyed cold, I don’t reheat leftovers. Instead, I bring servings to room temperature for about 15 minutes before eating so the flavors shine without the chill dulling them.

Frequently Asked Questions:

Can I substitute regular coffee if I can’t find gingerbread coffee?

Absolutely! Regular strong coffee works fine. If you want to keep the gingerbread vibe, add a pinch of ground cinnamon and ginger to your brew or stir in a splash of molasses or spiced syrup.

How long should the tiramisu chill before serving?

Overnight chilling is key to let the flavors meld and layers set. Ideally, 24 hours is best, but minimum 6-8 hours will still yield tasty results.

Can I make this recipe ahead of time for a party?

Definitely. This tiramisu actually tastes better after resting and can be made up to 24 hours in advance. Just keep it covered and refrigerated until serving.

What’s the best way to prevent soggy lady fingers?

The trick is a quick dip—just a second or two in the coffee soak—and don’t oversoak. Also, layering gingerbread cookies without soaking them keeps the texture interesting and prevents sogginess.

Final Thoughts

This Gingerbread Tiramisu Recipe has quickly become one of my go-to desserts for special occasions and holidays. There’s just something soul-warming about those spice layers swirling with mascarpone cream that feels like a celebration in every forkful. I hope you make it your own and enjoy the process as much as the incredible flavors!