Imagine the cozy warmth of gingerbread spices swirling with the creamy indulgence of mascarpone in every bite—that’s exactly what this Gingerbread Tiramisu Recipe delivers. It’s a festive twist on a classic, perfect for sharing or savoring over a lazy weekend catch-up with friends.

A square glass dish with three visible layers of light brown soaked cake and three layers of creamy white filling inside, topped with dollops of white cream dusted with dark brown cocoa powder creating a pattern across the surface; the top edges of the dish have some cocoa powder spread around, and a white marbled surface is beneath the dish with some cookies placed on a white plate nearby. 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

This Gingerbread Tiramisu Recipe feels like a warm holiday hug, but it’s actually pretty easy to pull off and impressive enough to wow anyone you serve it to. I’ve made it countless times, especially when I want a festive dessert that feels both familiar and new.

Unique Flavor Combo: The gingerbread spices paired with rich mascarpone make this tiramisu unexpectedly delightful and seasonally perfect.
Simple Yet Sophisticated: Using gingerbread coffee and cookies elevates the traditional tiramisu without complicated steps.
Textural Contrast: Crisp gingerbread cookies layered with creamy filling create a satisfying harmony that’ll keep you coming back for more.
Make-Ahead Friendly: Prepare it the day before your gathering, so the flavors fully develop and you save yourself some prep stress.

Ingredients & Why They Work

Each ingredient in this Gingerbread Tiramisu Recipe plays a key role — from the spices warming up the mascarpone to the coffee soak that keeps the layers moist but balanced. When shopping, look for fresh spices and quality mascarpone for the best results.

Flat lay of a small white ceramic bowl of cold mascarpone cheese, two whole uncracked brown eggs, a small white bowl of granulated sugar, a small white bowl of molasses, a small white bowl of heavy cream, a small white bowl of brewed dark gingerbread coffee, a neat stack of crisp gingerbread cookies, a neat stack of ladyfinger cookies, a small white bowl of cocoa powder, a small white bowl of ground cinnamon, a small white bowl of ground ginger, and a small white bowl of kosher salt, all arranged in perfect symmetry 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 create a silky custard base for smooth richness.
Granulated Sugar: Sweetens and helps dissolve into the custard, balancing the spices.
Molasses: Adds that deep, traditional gingerbread flavor and richness.
Ground Ginger & Cinnamon: Spice essentials for that cozy holiday vibe.
Kosher Salt: Enhances all the sweet and spicy flavors.
Vanilla Extract: A subtle background note that rounds out the filling.
Mascarpone: The creamy heart of tiramisu, lending luxurious texture.
Heavy Cream: Whipped for lightness, folding into the mascarpone to keep it luscious.
Crisp Gingerbread or Gingersnap Cookies: Adds crunch and concentrated spice flavor.
Strong Brewed Gingerbread Coffee: Infuses the lady fingers with flavor and moisture without overpowering.
Lady Fingers: The classic tiramisu base that soaks up the coffee beautifully.
Cocoa Powder: For that final dusting, adding a bittersweet contrast.

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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

I love switching things up depending on the season or who I’m serving. This Gingerbread Tiramisu Recipe is incredibly adaptable, so don’t hesitate to make it your own — add a splash of your favorite liqueur or swap in gingerbread-flavored whipped cream for extra indulgence.

Variation: One year, I swapped out lady fingers for thin slices of pound cake and it gave the tiramisu a denser, buttery texture I absolutely adored.
Dairy-Free Option: You could try using coconut cream whipped to stiff peaks with a dairy-free mascarpone substitute for a festive vegan take.
Extra Spice: Add a pinch of clove or nutmeg to the mascarpone mixture for a deeper holiday spice profile.
Chocolate Lovers: Mix some finely grated dark chocolate between the layers for a subtle chocolate surprise.

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

A piece of layered dessert sits on a white plate with ridged edges, placed on a white marbled surface lightly dusted with cocoa powder. The dessert has two visible layers of soft, light brown cake, each separated by creamy, pale yellow filling. The top layer is covered with a thick, white cream that has dark brown cocoa powder sprinkled unevenly on top, forming small peaks. A light brown heart-shaped cookie is placed vertically at the center of the dessert's top. In the background, there is a blurry image of more cookies. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Gingerbread Mascarpone Base

First up, I gently whisk egg yolks and sugar together in a heat-proof bowl set atop simmering water — think of it like a DIY double boiler. Whisking here is key to dissolving the sugar smoothly without scrambling the eggs. Once thickened and sweet, I stir in molasses and warm spices; this step fills the kitchen with some serious holiday cheer. Quick tip: chiling the mixture properly before adding mascarpone ensures a smooth, lump-free filling.

Step 2: Whip and Fold the Cream

Next, whip 1 ½ cups of heavy cream to stiff peaks. When folding it into the chilled mascarpone mixture, I use a gentle hand so the mixture stays light and airy, but still thick enough to scoop. This is where the magic of tiramisu texture happens — creamy but not heavy. Taking your time to fold properly makes a huge difference.

Step 3: Prepare the Gingerbread Coffee Soak

While the mascarpone chills, brew your gingerbread coffee and stir in some sugar to sweeten it just right. Make sure it’s cooled before dunking lady fingers, or you’ll end up with soggy, sad layers. Quick dunking — just a second or two — keeps them moist but intact. I like to cut lady fingers as needed to fit snugly in the pan’s bottom without gaps.

Step 4: Assemble Your Layers

Layer soaked lady fingers first, then a generous scoop of mascarpone. Top with a layer of crisp gingerbread cookies — I avoid soaking these since they soften naturally from the filling, creating a lovely texture contrast. Repeat layers, ending with lady fingers and then a special touch: mix the remaining ½ cup heavy cream whipped to stiff peaks into the leftover mascarpone and pipe pretty dollops on top. Finish with a cocoa powder dusting and a few extra cookies for charm.

Step 5: Chill Overnight (or Longer!)

Cover and refrigerate your Gingerbread Tiramisu for at least 8 hours, though I swear by 24. This resting time lets the flavors meld and the texture set perfectly, giving you that iconic tiramisu experience with a gingerbread twist.

Top Tip

From my many attempts, I’ve learned a few things that really help this Gingerbread Tiramisu Recipe shine and keep your prep smooth.

Gentle Heat for Egg Yolks: Always whisk your yolks over simmering water—not boiling—to avoid scrambling and ensure smooth custard.
Chill the Custard Well: I use an ice bath to chill quickly and evenly, which makes folding in mascarpone easier and the texture creamier.
Quick Coffee Dunking: Lady fingers soak quickly, so limit your dunk to 1–2 seconds to keep them structurally sound yet flavorful.
Overnight Rest is Key: Resist the urge to dig in too soon; my best tiramisus sit at least 24 hours to develop perfect flavor balance.

How to Serve Gingerbread Tiramisu Recipe

gingerbread tiramisu - Serving Suggestion

Garnishes

I tend to keep garnishes simple yet festive—just dusting with cocoa powder and adding a few whole or broken gingerbread cookies on top for visual appeal and a crunch contrast. Sometimes a sprinkling of finely chopped crystallized ginger adds a bright zing that surprises pleasantly.

Side Dishes

This dessert pairs beautifully with lighter sides like a crisp citrus salad or even a glass of mulled wine. For cozy winter gatherings, I like serving it alongside spiced nuts or simple sugar cookies to keep the festive vibe going.

Creative Ways to Present

For holiday parties, I’ve assembled individual servings in clear mason jars or pretty glasses—layers look stunning through the glass and it makes them easy to serve. You can also pipe the mascarpone on top with a star tip and sprinkle crushed gingersnap crumbs over it for a fancy touch.

Make Ahead and Storage

Storing Leftovers

Leftover Gingerbread Tiramisu stores excellently in the fridge, covered tightly to prevent drying out. I usually keep it for up to 3 days, and the flavors sometimes taste even better the next day after sitting.

Freezing

I’ve frozen this tiramisu a couple of times—just wrap it tightly in plastic and then foil for best results. When thawed slowly in the refrigerator, it holds its texture surprisingly well, though the cookies soften a bit more, making it taste more like a trifle.

Reheating

I don’t recommend reheating tiramisu since it’s meant to be enjoyed cold, but if you want to warm it slightly for comforting texture, try letting it sit at room temperature for 20 minutes before serving.

Frequently Asked Questions:

Can I make this Gingerbread Tiramisu Recipe without raw eggs?

Yes! You can use pasteurized egg yolks or substitute with a cooked custard base to avoid raw eggs. Another method is using whipped cream and mascarpone only for a no-egg version, though it will be a bit lighter in texture.

What if I can’t find gingerbread coffee?

If you can't find gingerbread-flavored coffee, simply brew strong regular coffee and stir in a blend of ground cinnamon, ginger, and molasses to mimic that signature flavor. You could also experiment with chai tea for a different spiced note.

Can I use store-bought gingerbread cookies instead of making my own?

Absolutely! Store-bought crisp gingerbread or gingersnap cookies work perfectly well and save time. Just be sure they’re firm and not too soft to maintain the textural contrast in the tiramisu.

How long can I keep Gingerbread Tiramisu in the fridge?

You can store the dessert covered in the fridge for up to 3 days. The flavors often improve overnight, but after three days the texture of the cookies may begin to degrade, so it’s best enjoyed sooner rather than later.

Final Thoughts

This Gingerbread Tiramisu Recipe has become one of my favorite ways to celebrate the season without slaving away in the kitchen for hours. The layers of spice, cream, and coffee-soaked cookies create a dessert that feels both nostalgic and fresh. I hope when you make it, it becomes a new tradition in your home, one you’ll gladly share and enjoy time and again.