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Easy Gingerbread Tiramisu Recipe

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4 from 32 reviews

This Easy Gingerbread Tiramisu is a festive twist on the classic Italian dessert, featuring layers of gingerbread cookies soaked in coffee, rum extract, and eggnog, combined with a smooth mascarpone and whipped cream filling. Perfect for holiday gatherings, this no-bake tiramisu delights with creamy textures and warm spices.

Ingredients

Tiramisu Filling

  • 2 cups heavy cream
  • 3 egg yolks
  • 1 1⁄4 cups powdered sugar
  • 2 1⁄4 cups mascarpone cheese
  • 1⁄2 cup eggnog

Cookie Layer

  • 40 gingerbread cookies
  • 1⁄2 cup hot coffee
  • 1 tsp rum extract

Topping

  • Cocoa powder for dusting
  • Crushed gingerbread cookies for garnish (optional)

Instructions

  1. Whip the heavy cream: In a mixing bowl, use a hand mixer to whip the heavy cream until stiff peaks form. Set aside carefully to maintain the texture.
  2. Prepare the mascarpone mixture: In a separate bowl, whisk together egg yolks and powdered sugar until the mixture is pale yellow and combined. Add mascarpone cheese and whip until smooth and free of lumps.
  3. Combine whipped cream with mascarpone mixture: Gently fold the whipped cream into the mascarpone and egg yolk mixture until fully incorporated and no streaks remain, creating a smooth tiramisu filling.
  4. Mix dipping liquid: In a small bowl, combine hot coffee, rum extract, and eggnog, mixing thoroughly for flavor infusion.
  5. Assemble the tiramisu: Quickly dip each gingerbread cookie into the coffee mixture, ensuring full coverage but without soaking too long. Arrange 9 dipped cookies in a 9×9 inch baking dish, filling the base.
  6. Add filling layer: Spread an even layer of the tiramisu filling over the cookie layer.
  7. Repeat layering: Continue layering dipped cookies and filling alternatively until the baking dish is filled, approximately 4 to 5 layers. Finish with a final layer of tiramisu filling on top.
  8. Apply topping and chill: Use a sifter to dust cocoa powder over the top layer of filling. Optionally, sprinkle crushed gingerbread cookies for extra crunch and decoration. Refrigerate for 1.5 hours to chill and set.
  9. Serve: Remove from the refrigerator and serve by the spoonful to enjoy the creamy, spiced layers of gingerbread and eggnog flavors.

Notes

  • Use fresh eggs or pasteurized egg yolks to ensure safety when consuming raw eggs in the recipe.
  • If desired, replace rum extract with spiced rum for enhanced flavor.
  • Make sure to quickly dip the gingerbread cookies to avoid sogginess and maintain texture.
  • The dessert can be prepared a day ahead to deepen flavors.
  • Store leftovers covered in the refrigerator and consume within 2 days for best quality.

Find it online: https://deliciousyum.com/easy-gingerbread-tiramisu-recipe/