There’s nothing quite like the cozy warmth of holiday spices swirling with rich creaminess—that’s what makes this Gingerbread Tiramisu Recipe an absolute showstopper. It’s like your favorite gingerbread cookie and classic tiramisu got together for a delicious holiday party in your mouth.

The image shows a close-up of a tiramisu dessert in a white rectangular dish with one large piece taken out. The tiramisu has three visible layers of light brown coffee-soaked ladyfinger biscuits separated by creamy white mascarpone cheese layers. The top is decorated with alternating dollops of white cream and light brown cream dusted with dark cocoa powder, creating a textured pattern. The dish sits on a soft white marbled surface, and in the foreground, a woman's hand is holding a white baking cup with cookies inside. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread Tiramisu Recipe
Top Tip
How to Serve Gingerbread Tiramisu Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread Tiramisu Recipe

Why You'll Love This Recipe

I first made this Gingerbread Tiramisu Recipe during a holiday baking marathon, and honestly, it quickly became my go-to dessert. The blend of ginger, cinnamon, and molasses with the luscious mascarpone cream feels indulgent yet comforting—a perfect way to impress guests or treat yourself.

Festive flavor fusion: The classic tiramisu gets a delightful twist with gingerbread spices that feel just right for chilly days.
No complicated gelatins or hard-to-find ingredients: Uses everyday pantry staples plus gingerbread coffee or your favorite gingerbread-flavored brew.
Easy assembly with layered textures: Crispy cookies meet silky mascarpone, giving you a bite that’s both crunchy and creamy.
Make-ahead friendly: Prepare it the day before, and the flavors mingle beautifully overnight for a dessert that practically makes itself.

Ingredients & Why They Work

Each ingredient plays its part in turning this Gingerbread Tiramisu Recipe into the festive dream it is. The spices bring warmth, the mascarpone creates that classic creamy layer, and the gingerbread coffee soak infuses each bite with seasonal magic. Here’s what you’ll want to look for:

Flat lay of whole uncracked brown eggs with clean shells, a small white bowl of granulated sugar, a small white bowl of dark molasses, fresh ground cinnamon and ginger powders in small white bowls, a pinch of kosher salt in a small white bowl, fresh vanilla bean pod, a block of cold mascarpone cheese, a small white bowl of heavy cream, crisp gingerbread cookies arranged neatly, whole ladyfingers, a small white bowl of cooled brewed coffee with a deep brown color, a small white bowl of cocoa powder for dusting placed symmetrically on a simple white ceramic plate, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Egg yolks: The base of the creamy mascarpone mixture, giving richness and structure.
Granulated sugar: Balances the spices and smooths the flavors without overpowering.
Molasses: Adds that deep, sticky sweetness reminiscent of traditional gingerbread.
Ground ginger & cinnamon: Classic holiday flavors that bring warmth and spice to every bite.
Kosher salt: Enhances all the flavors, even in a sweet dessert, so don’t skip it.
Vanilla extract: Rounds out the taste with a gentle floral note.
Mascarpone cheese: The silky, tangy heart of tiramisu—you’ll want it cold and fresh.
Heavy cream: Whipped to stiff peaks, it lightens the mascarpone into a fluffy, cloud-like layer.
Crisp gingerbread or gingersnap cookies: Adds the perfect crunch and spice; store-bought ones like Pepperidge Farm are wonderfully convenient.
Strong brewed gingerbread coffee: The soak that infuses lady fingers with incredible flavor; you can find seasonal blends at your grocery store or make your own.
Lady fingers: The classic tiramisu sponge that soaks up coffee like a charm.
Cocoa powder: The final dusting that adds richness and a hint of bitterness to contrast the sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Gingerbread Tiramisu Recipe is how adaptable it is. Whether you love a lighter dessert or want to pack even more gingerbread punch, you can tweak it to your heart’s desire.

Dairy-free alternative: I’ve swapped mascarpone for coconut cream and used non-dairy whipped topping for a version that’s just as creamy and Christmas-y.
Extra gingerbread flavor: Adding a drizzle of molasses on your cookie layer amps up the spice without extra fuss.
Spice it up: Feel free to mix in a pinch of nutmeg or clove with the ginger and cinnamon if you want a slightly more complex spice profile.

Step-by-Step: How I Make Gingerbread Tiramisu Recipe

The image shows a slice of layered dessert on a white plate. The dessert has three visible layers: the bottom and middle layers are made of soft, light brown cake soaked in cream, while the cream fills the layers between the cakes. The top layer consists of a thick white creamy layer with dark brown cocoa powder sprinkled in small clusters. A small, light brown heart-shaped cookie is placed standing on the cream at the top center. The plate sits on a white marbled surface with some cocoa powder and another cookie out of focus in the foreground. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Gingerbread Mascarpone Base

I start by whisking egg yolks and sugar in a heat-safe bowl over simmering water. This gentle double boiler method is key—it dissolves the sugar without scrambling the eggs, resulting in that smooth, silky custard you want. Don’t rush this step; you’ll know it’s ready when the sugar is fully dissolved and the mixture feels smooth between your fingers. Then I swirl in molasses and warm spices, and chill it quickly in an ice bath to halt cooking. Once cold, stirring in cold mascarpone and some of the whipped cream makes the mixture beautifully creamy but still light.

Step 2: Brew and Sweeten Your Gingerbread Coffee Soak

This soak is what gives the lady fingers their festive kick. I brew a strong batch of gingerbread coffee, stir in some sugar, and let it cool to room temperature. Be sure it’s not too hot when you dunk the lady fingers—they soak up liquid quickly and can become soggy if you’re not careful. Just a second in the coffee soak is all you need!

Step 3: Assemble Layers Like a Pro

Start by laying down those briefly soaked lady fingers, trimming to fit snugly in your pan. Then dollop thick layers of gingerbread mascarpone mixture, smooth it out, and follow with a crunchy gingerbread cookie layer—not dunked, to maintain their crispness. Repeat the layers, finishing with a generous final dollop of folded mascarpone mixed with fresh whipped cream piped on top. The contrast of soft cream and crisp cookies is what makes this tiramisu special!

Step 4: Chill and Dust for Perfection

I let this beauty chill in the fridge for at least overnight, ideally a full 24 hours. This resting time lets flavors meld and the dessert firm up perfectly for clean slices. Just before serving, I dust it generously with cocoa powder and add a few extra gingerbread cookies on top for that wow factor.

Top Tip

After making this Gingerbread Tiramisu Recipe a handful of times, I’ve realized a few tricks that make all the difference. These little details help keep your tiramisu from getting soggy or watery and ensure each bite is pure holiday bliss.

Whisk gently and patiently: When heating your egg yolks and sugar, keep your whisk moving so eggs don’t scramble and the sugar dissolves nicely—patience pays off!
Quick chill the custard: Using an ice bath to cool the gingerbread mascarpone means you can fold in the cream earlier—this helps keep a light texture.
Dunk lady fingers briefly: One second is usually enough; too long and they’ll turn into mush, which ruins that beautiful layered texture.
Use sharp edges when layering: Trim lady fingers and gingerbread cookies carefully so they fit tightly, keeping your tiramisu stable and neat-looking.

How to Serve Gingerbread Tiramisu Recipe

gingerbread tiramisu - Serving Suggestion

Garnishes

I love finishing this tiramisu with a dusting of good-quality unsweetened cocoa powder, which adds a slightly bitter contrast to the sweet cream. Then I tuck in a few extra whole gingerbread cookies or gingersnaps for a festive look and an extra crunch that guests appreciate.

Side Dishes

This dessert shines on its own, but when hosting, I like to serve it alongside strong espresso or a spiced chai latte to echo those warm gingerbread flavors. A crisp, lightly sweetened salad or even a platter of fresh seasonal fruits can provide a refreshing balance.

Creative Ways to Present

For holiday parties, I sometimes make individual servings in clear glasses or mason jars layered with the mascarpone and cookies—it’s charming and makes portion control easier. You can also pipe fancy rosettes from the leftover whipped mascarpone layer on top and sprinkle with crushed gingersnaps for extra texture.

Make Ahead and Storage

Storing Leftovers

Once assembled, I cover the tiramisu tightly with plastic wrap and refrigerate. It holds beautifully for up to 3 days, and flavors only deepen with time. Just be sure to keep it chilled to maintain that creamy, perfect texture.

Freezing

I’ve found freezing tiramisu can be a bit tricky because the texture sometimes suffers, but if you need to, freeze it in an airtight container for up to one month. Thaw slowly in the fridge overnight before serving. It won’t be quite as silky as fresh but still delicious.

Reheating

Tiramisu is best served cold, so I don’t recommend reheating. If you prefer a softer texture on cooler days, just let it sit at room temperature for 15-20 minutes before serving.

Frequently Asked Questions:

Can I use regular coffee instead of gingerbread coffee?

Yes! Regular strong coffee works well if you can’t find gingerbread coffee. To keep the flavor festive, you can add a pinch of ground ginger and cinnamon to the coffee soak before dipping the lady fingers.

Do I have to use raw egg yolks in this Gingerbread Tiramisu Recipe?

Traditional tiramisu includes raw eggs, but this recipe uses a double boiler method to gently cook the egg yolks with sugar, which helps make them safe to eat. Just be sure to not overheat or scramble them during the process.

How long should I let the tiramisu chill before serving?

For the best texture and flavor, chilling your Gingerbread Tiramisu Recipe for at least 8 hours, ideally a full 24 hours, is ideal. This resting time lets the flavors meld beautifully and firms up the layers for neat slices.

Can I prepare this Gingerbread Tiramisu Recipe ahead of time for a party?

Absolutely! This tiramisu is fantastic made a day ahead, making it perfect for holiday gatherings. Just assemble it, refrigerate overnight, and decorate before serving to save yourself stress on the day of your event.

Final Thoughts

I can’t recommend this Gingerbread Tiramisu Recipe enough when it comes to making your holiday dessert portfolio stand out. It’s comforting, indulgent, and just festive enough without being over the top. Whether you’re serving it for a family get-together or a cozy night in, I promise everyone will be asking for seconds—so make plenty!