Gingerbread Tiramisu
This stunning Gingerbread Tiramisu is the ultimate festive dessert! Layers of espresso-dipped ladyfingers and a velvety spiced mascarpone cream create a no-bake holiday masterpiece that must be made ahead.
Servings: 12 servings
Calories: 450kcal
Equipment
- Electric Hand Mixer or Stand Mixer
- Large Mixing Bowls (2)
- 9x13 inch Baking Dish or Trifle Bowl
- Fine-Mesh Sieve For dusting cocoa.
Ingredients
- 16 oz (454g) mascarpone cheese, cold
- 2 cups heavy whipping cream, cold
- 0.75 cup powdered sugar
- 0.25 cup molasses
- 2 tsp pure vanilla extract
- 1.5 tsp ground ginger
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp ground cloves
- 1.5 cups strong brewed espresso, cooled
- 2 tbsp dark rum (optional)
- 1 tbsp molasses
- 1 package (7 oz) crisp ladyfinger cookies
- 1 cup crushed gingersnap cookies
- 2 tbsp cocoa powder, for dusting
Instructions
- Beat cold heavy cream to soft peaks. In another bowl, beat cold mascarpone with powdered sugar, ¼ cup molasses, vanilla, and all spices until smooth. Gently fold whipped cream into mascarpone mixture.
- In a shallow dish, whisk cooled espresso, rum (if using), and 1 tbsp molasses.
- Quickly dip each ladyfinger in the espresso mixture (1-2 sec per side). Arrange a single layer in the bottom of a 9x13 dish.
- Spread half the spiced cream over the ladyfingers. Sprinkle an even layer of crushed gingersnaps over the cream.
- Add a second layer of dipped ladyfingers. Top with the remaining spiced cream, smoothing the top.
- Cover tightly and refrigerate for at least 6 hours, preferably overnight.
- Just before serving, dust the top heavily with cocoa powder. Slice and serve.
Notes
Pro Tips: For the perfect texture, dip the ladyfingers for only 1-2 seconds per side—they should be moist but not falling apart. Ensure your mascarpone and heavy cream are very cold before whipping for best results. The long chill time (overnight is ideal) is essential for the flavors to meld and the dessert to set properly. For a beautiful presentation, dust the top with cocoa powder just before serving using a fine-mesh sieve. If you want defined layers when slicing, use a hot, clean knife and wipe it between cuts. For an alcohol-free version, simply omit the rum or replace it with a teaspoon of vanilla extract in the espresso soak.