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Gingerbread Tiramisu – Holiday Recipe

Gingerbread tiramisu layers coffee-dipped gingersnaps with spiced mascarpone cream for a chilled holiday dessert. A topping of crushed cookies and cocoa adds a crisp finish after the cookies soften in the refrigerator.
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Prep Time 30 minutes
chilling 8 hours
Total Time 8 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the coffee dip
  • 2 cups strong brewed coffee cooled
For the mascarpone cream
  • 2 cups heavy cream cold
  • 0.5 cup powdered sugar
  • 1 container (16 oz) mascarpone softened for 15 minutes
  • 2 tablespoons unsulphured molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.125 teaspoon ground cloves
  • 0.125 teaspoon fine salt
For the assembly
  • 1 package (16 oz) crisp gingersnap cookies divided (14 ounces for the layers and 2 ounces for the topping)
  • 1 tablespoon unsweetened cocoa powder

Equipment

  • 1 electric mixer
  • 1 9x13-inch baking dish

Method
 

Make the coffee dip
  1. Pour the cooled coffee into a shallow bowl.
Make the mascarpone cream
  1. In a large bowl, beat the cold heavy cream with an electric mixer on medium-high until soft peaks form, 2 to 3 minutes.
  2. Add the powdered sugar and beat until stiff peaks form, 30 to 60 seconds.
  3. In a second large bowl, beat the softened mascarpone, molasses, vanilla, ginger, cinnamon, cloves, and salt on low speed just until smooth, about 30 seconds.
  4. Fold the whipped cream into the mascarpone mixture in three additions until no streaks remain.
Assemble and chill
  1. Dip half of the 14 ounces of gingersnaps briefly in the coffee, about 1 second per cookie, and arrange them in a single layer in a 9x13-inch baking dish, breaking cookies as needed to fill gaps.
  2. Spread half of the mascarpone cream evenly over the cookie layer.
  3. Repeat with the remaining 7 ounces of gingersnaps and mascarpone cream.
  4. Cover and refrigerate for at least 8 hours and up to 24 hours, until the cookies have softened.
  5. Crush the reserved 2 ounces of gingersnaps, sprinkle them over the tiramisu, and dust with the cocoa powder just before serving.

Notes

For the best texture, let the tiramisu chill overnight. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the cream texture may change. For a gluten-free version, use gluten-free crisp gingersnap cookies.