Description
A festive twist on classic tiramisu featuring gingerbread-flavored mascarpone cream, gingerbread coffee-soaked lady fingers, and crisp gingerbread cookies for a deliciously spiced holiday dessert.
Ingredients
Scale
Gingerbread Mascarpone
- 6 large egg yolks
- 1/3 cup + 3 tbsp (104g) granulated sugar
- 2 tbsp molasses
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 12 oz mascarpone, cold
- 2 cups heavy cream, divided
- Crisp gingerbread or gingersnap cookies (about 1 package, e.g., Pepperidge Farm gingerman cookies)
Gingerbread Coffee Soak
- 2 cups strong brewed gingerbread coffee (or unflavored coffee)
- 1 1/2 tbsp granulated sugar
- 1 7 oz package lady fingers
Topping
- Cocoa powder, for dusting
Instructions
- Prepare the gingerbread mascarpone. Fill a pot with a couple inches of water and set over medium heat. In a heat-safe bowl that fits over the pot without touching the water, whisk together the egg yolks and sugar until smooth.
- Cook the yolk mixture. Place the bowl over simmering water and whisk constantly until the sugar is fully dissolved, about 5 minutes. Test by rubbing between your fingers to ensure sugar granules are gone.
- Flavor the mixture. Remove from heat and whisk in molasses, ground ginger, ground cinnamon, kosher salt, and vanilla extract.
- Chill the yolk mixture. To chill quickly, place the bowl inside a larger bowl filled with ice and whisk until completely cold, about 5 minutes, ensuring even cooling. Alternatively, chill in the refrigerator until cold.
- Add mascarpone. Once chilled, whisk in the cold mascarpone cheese until smooth.
- Whip heavy cream. In a separate bowl with a hand or stand mixer whisk attachment, whip 1 1/2 cups of heavy cream to stiff peaks.
- Fold cream into mascarpone. Gently fold the whipped cream into the mascarpone mixture until combined with a fairly thin consistency.
- Prepare coffee soak. Mix sugar into strong brewed gingerbread coffee and allow the mixture to cool completely before assembling.
- Assemble the tiramisu base. Briefly dunk lady fingers (just a second) into the cooled coffee and arrange a single layer on the bottom of an 8×8 inch pan, cutting to fit as needed.
- Add first mascarpone layer and cookie layer. Spoon 5 scoops (about 1/4 cup each) of the mascarpone mixture over the lady fingers and spread evenly. Arrange a layer of gingerbread or gingersnap cookies on top, without soaking them.
- Add second mascarpone and soaked lady finger layers. Spoon another 5 scoops of mascarpone over the cookies and spread even, then add another layer of coffee-soaked lady fingers.
- Add final mascarpone layer. Spoon 3-4 scoops of mascarpone filling over the last lady finger layer and spread evenly, leaving about 1 cup of filling remaining.
- Prepare whipped cream topping. Whip the remaining 1/2 cup of heavy cream to stiff peaks and fold into the leftover mascarpone filling.
- Pipe the topping and finish. Transfer the whipped mascarpone topping into a piping bag and pipe dollops evenly over the tiramisu surface. Dust with cocoa powder and decorate with extra gingerbread cookies as desired.
- Chill before serving. Refrigerate the tiramisu overnight for at least 8 hours, ideally 24 hours, to allow flavors to meld and dessert to set fully.
- Serve. Slice and enjoy this gingerbread-inspired seasonal tiramisu chilled.
Notes
- Use store-bought gingerbread coffee during the holiday season for that perfect spice flavor; brands like Starbucks, Death Wish Coffee, and Trader Joe’s make seasonal gingerbread blends.
- If gingerbread coffee is unavailable, use unflavored strong brewed coffee and add a teaspoon of ground ginger and cinnamon to mimic flavor.
- Be careful not to over-soak the lady fingers to maintain texture and avoid sogginess.
- For easier assembly, have all components chilled before beginning.
- The dessert tastes best after chilling for a full 24 hours, but overnight is acceptable.
Nutrition
- Serving Size: 1 slice (1/6th of recipe)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 220 mg
