Description
This Gingerbread Tiramisu is a festive twist on the classic Italian dessert, combining the warm spices of gingerbread with creamy mascarpone and coffee-soaked lady fingers for a delicious holiday treat. It features layers of gingerbread-flavored mascarpone cream, gingerbread cookies, and a spiced coffee soak, finished with a dusting of cocoa powder and additional cookies for garnish.
Ingredients
Scale
Gingerbread Mascarpone
- 6 large egg yolks
- 1/3 cup + 3 tbsp (104g) granulated sugar
- 2 tbsp molasses
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 12 oz mascarpone, cold
- 2 cups heavy cream, divided
Assembly
- Crisp gingerbread or gingersnap cookies (e.g., Pepperidge Farm gingerman cookies)
- 1 7oz package lady fingers
- Cocoa powder, for dusting
Gingerbread Coffee Soak
- 2 cups strong brewed gingerbread coffee (or unflavored coffee)
- 1 1/2 tbsp granulated sugar
Instructions
- Prepare the gingerbread mascarpone: Fill a pot with a couple inches of water and set over medium heat. In a heat-safe bowl that fits over the pot without touching the water, whisk together the egg yolks and sugar until smooth. Place the bowl over the simmering water and whisk continuously until the sugar completely dissolves, about 5 minutes, testing by rubbing the mixture between your fingers.
- Add spices and chill the mixture: Remove the bowl from heat and whisk in molasses, ground ginger, cinnamon, kosher salt, and vanilla extract. To chill, either refrigerate the bowl or place it inside a larger bowl filled with ice, whisking occasionally until fully cold, about 5 minutes.
- Combine mascarpone and whipped cream: Once chilled, whisk in the cold mascarpone until smooth. In a separate bowl, whip 1 1/2 cups of heavy cream to stiff peaks, then gently fold it into the mascarpone mixture until fairly thin and smooth.
- Prepare coffee soak: Mix the granulated sugar into the brewed gingerbread coffee and allow it to cool completely before assembling.
- Assemble the tiramisu - first layer: Briefly dunk lady fingers for about a second into the cooled coffee and arrange them in a single layer in an 8x8 inch pan, cutting them if necessary to fit.
- Add mascarpone and gingerbread cookie layers: Scoop 5 full measures (using a large ice cream scoop or 1/4 cup measure) of the mascarpone mixture over the lady fingers and spread evenly. Next, arrange a layer of crisp gingerbread or gingersnap cookies over the mascarpone without dipping them in coffee to avoid softening.
- Add second mascarpone and lady finger layers: Spread another 5 scoops of mascarpone evenly over the cookie layer, then place another layer of coffee-soaked lady fingers on top.
- Top with mascarpone filling: Spread 3 to 4 scoops of mascarpone over the lady fingers. You should have about 1 cup of mascarpone mixture remaining.
- Finish with whipped cream and decoration: Whip the remaining 1/2 cup heavy cream to stiff peaks and gently fold it into the remaining mascarpone filling. Transfer this mixture to a piping bag and pipe dollops over the tiramisu surface. Dust the top with cocoa powder and decorate with additional gingerbread cookies.
- Chill and serve: Refrigerate the tiramisu overnight or preferably 24 hours for best flavor development. Slice and enjoy chilled.
Notes
- Use strong brewed gingerbread coffee for the best flavor; Starbucks, Death Wish Coffee, and Trader Joe’s offer seasonal gingerbread coffee varieties.
- Do not dunk the gingerbread cookies into the coffee soak as they will become too soft.
- Chilling the egg yolk mixture rapidly using an ice bath helps speed up preparation.
- If you don't have gingerbread coffee, regular strong coffee can be used as a substitute.
- For easier slicing, chill the tiramisu at least 6 hours before serving, but 24 hours is ideal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 210 mg
