Gingerbread Tiramisu

A no-bake gingerbread tiramisu layered with espresso-soaked ladyfingers, spiced mascarpone, and a crisp sheet of gingersnaps that softens into the cream overnight. The warm spices, molasses, and espresso settle in as it rests, giving this holiday dessert its soft, tender finish.

Course Cake, Dessert

Cuisine Italian-Inspired

Keyword Christmas tiramisu, cold and creamy desserts, gingerbread tiramisu, holiday tiramisu, mascarpone tiramisu, no bake tiramisu, spiced mascarpone

Prep Time 30

Chilling 6

Total Time 6 30

Servings

Calories 512kcal

Author Cathy Pollak

Equipment

hand mixer or stand mixer. Whips the mascarpone mixture to stiff peaks.
mixing bowls One for the cream, one shallow bowl for the soak.
baking dish 9x13 (23x33 cm) Fits the cookies in clean layers.
fine-mesh sieve Gives an even dusting of cocoa.
rubber spatula Spreads the cream without deflating it.

Ingredients

Gingerbread Mascarpone Cream:

16 oz (454 g) mascarpone cream cold
2½ cups (600 ml) heavy whipping cream cold
1 cup (120 g) confectioners' sugar
1 tbsp (20 g) unsulfured molasses (Grade A)
1 tsp (5 ml) vanilla extract
1 tsp (2 g) ground ginger
1 tsp (3 g) ground cinnamon
½ tsp (1 g) ground cloves
¼ tsp (0.5 g) ground nutmeg

Coffee Soak:

1 cup (240 ml) espresso or strong brewed coffee cooled
2 tbsps (30 ml) dark rum optional
1 tsp (7 g) unsulfured molasses (Grade A)

Layers:

44 (2 packages) ladyfinger biscuits
20-25 thin, crisp gingersnap cookies
2 tbsps (10 g) unsweetened cocoa powder for dusting
gingerbread man cookie

Instructions

In a large mixing bowl, combine the mascarpone, heavy cream, confectioners' sugar, molasses, vanilla, ginger, cinnamon, cloves, and nutmeg. Beat with an electric hand mixer on medium-high speed until smooth, fluffy, and holding stiff peaks. Set aside.
16 oz (454 g) mascarpone cream, 2½ cups (600 ml) heavy whipping cream, 1 cup (120 g) confectioners' sugar, 1 tbsp (20 g) unsulfured molasses, 1 tsp (5 ml) vanilla extract, 1 tsp (2 g) ground ginger, 1 tsp (3 g) ground cinnamon, ½ tsp (1 g) ground cloves, ¼ tsp (0.5 g) ground nutmeg
In a shallow bowl, whisk together the cooled brewed coffee or espresso, dark rum (if using), and molasses until the molasses is fully dissolved.
1 cup (240 ml) espresso or strong brewed coffee, 2 tbsps (30 ml) dark rum, 1 tsp (7 g) unsulfured molasses
Quickly dip half of the ladyfingers into the coffee mixture, about 1 second per side, and arrange them in a single layer in a 9×13-inch (23×33 cm) dish. The cookies should absorb the liquid without becoming soggy.
44 (2 packages) ladyfinger biscuits
Spread one third of the mascarpone cream mixture evenly over the soaked ladyfingers, smoothing it to the edges.
Arrange a full layer of gingersnap cookies over the cream. Do not dip the gingersnaps; keeping them crisp at assembly allows them to soften gradually and maintain texture.
20-25 thin, crisp gingersnap cookies
Spread another one third of the mascarpone cream over the gingersnap layer.
Dip the remaining ladyfingers into the coffee mixture and place them on top as the final cookie layer.
Spread or pipe the remaining mascarpone cream over the surface. For a decorative finish, transfer the cream to a piping bag fitted with a large round or star tip and pipe evenly across the top.
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the layers have softened and the dessert is fully set.
Before serving, dust the top with cocoa powder, slice, and serve chilled. Serve each slice with a gingerbread man cookie if you like.
2 tbsps (10 g) unsweetened cocoa powder

Notes

Dip the ladyfingers briefly so they stay structured and soften slowly.
Choose crisp gingersnaps. They change texture overnight and form the signature middle layer.
Keep the cream mixture cold. It whips thicker and stays stable.
Instant espresso powder works well if you don’t have espresso.
Trim ladyfingers to keep the layers even and easy to slice.
An overnight rest deepens the flavor and improves the texture.

If you’re making this Gingerbread Tiramisu, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition