There’s something irresistibly cozy and festive about switching up classic tiramisu with a twist of warm spices. This Gingerbread Tiramisu Recipe brings those comforting gingerbread flavors right into your creamy mascarpone layers, making it a perfect holiday treat or anytime you want a little celebration in your kitchen.

A square glass dish with three visible layers of light brown soaked cake and three layers of creamy white filling inside, topped with dollops of white cream dusted with dark brown cocoa powder creating a pattern across the surface; the top edges of the dish have some cocoa powder spread around, and a white marbled surface is beneath the dish with some cookies placed on a white plate nearby. 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 adore this Gingerbread Tiramisu Recipe because it combines the creamy indulgence of classic tiramisu with the spicy warmth of gingerbread — it instantly makes any occasion feel special. Plus, it’s easier than it looks and totally worth every spoonful.

Festive Flavor Fusion: The blend of ginger, cinnamon, and molasses in the mascarpone creates an unforgettable holiday vibe.
Simple Yet Stunning: Uses store-bought gingerbread cookies and coffee for a quick, impressive dessert.
Layered Texture Delight: The crisp gingerbread cookies alongside soaked lady fingers give the perfect tender-crisp balance.
Make-Ahead Magic: It gets better after resting overnight, so it’s perfect for prepping ahead of holiday gatherings.

Ingredients & Why They Work

This gingerbread tiramisu is all about balancing cozy spice elements with creamy richness, creating a dessert that’s both comforting and elegant. Here’s why each key ingredient earns its place in this recipe.

Flat lay of a small white ceramic bowl of cold mascarpone cheese, two whole uncracked brown eggs, a small white bowl of granulated sugar, a small white bowl of molasses, a small white bowl of heavy cream, a small white bowl of brewed dark gingerbread coffee, a neat stack of crisp gingerbread cookies, a neat stack of ladyfinger cookies, a small white bowl of cocoa powder, a small white bowl of ground cinnamon, a small white bowl of ground ginger, and a small white bowl of kosher salt, all arranged in perfect symmetry 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: Provide that silky base for the mascarpone filling when combined with sugar and molasses.
Granulated sugar: Sweetens and helps smooth out the custard texture.
Molasses: Adds deep, earthy sweetness and enhances the gingerbread flavor.
Ground ginger & cinnamon: Essential spices for that warm gingerbread scent and taste.
Kosher salt: Balances sweetness and heightens the spices.
Vanilla extract: Brings warmth and complexity to the creamy mixture.
Mascarpone cheese: The rich, creamy star that gives tiramisu its luscious texture.
Heavy cream: Whipped to lighten the mascarpone blend, making it fluffy and dreamy.
Crisp gingerbread or gingersnap cookies: Adds a delightful spiced crunch that contrasts with soft layers.
Strong brewed gingerbread coffee or plain coffee with sugar: Soaks the lady fingers, infusing them with flavor and softness without overpowering the dessert.
Lady fingers: Classic tiramisu base that soaks up coffee perfectly.
Cocoa powder: For dusting, adding a subtle bitterness and beautiful finishing touch.

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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

I love to tweak this Gingerbread Tiramisu Recipe depending on the occasion or my pantry stash. Feel free to switch up the cookies or coffee to perfectly suit your taste, making it your own cozy masterpiece.

Variation: Once, I swapped out the gingerbread cookies for molasses cookies which gave the tiramisu a slightly softer texture and a deeper molasses punch — it was a hit with friends who preferred a less spicy bite.
Dairy-Free Option: You can try coconut cream to replace the heavy cream and a vegan mascarpone alternative; just keep in mind this will tweak the texture slightly, but it's still delicious.
Intensify the Coffee Flavor: For a bolder coffee taste, add a splash of coffee liqueur or espresso to the soaking liquid — great if you want a grown-up twist!
Lighten It Up: Use half the sugar or substitute with a natural sweetener like maple syrup to adjust sweetness without losing flavor.

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

A piece of layered dessert sits on a white plate with ridged edges, placed on a white marbled surface lightly dusted with cocoa powder. The dessert has two visible layers of soft, light brown cake, each separated by creamy, pale yellow filling. The top layer is covered with a thick, white cream that has dark brown cocoa powder sprinkled unevenly on top, forming small peaks. A light brown heart-shaped cookie is placed vertically at the center of the dessert's top. In the background, there is a blurry image of more cookies. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Gingerbread Mascarpone Base

First, I set up a gentle double boiler by filling a pot with a couple inches of water and bringing it to a simmer. In a heat-safe bowl, I whisk together the egg yolks and sugar until smooth, then place the bowl over the pot, making sure the bottom doesn’t touch the water—this is key to avoiding curdling.

Whisking constantly, I wait about 5 minutes for the sugar to dissolve fully (the test: rub the mixture between your fingers — no graininess means you’re set). Then, it’s time to stir in molasses and the spices that bring gingerbread magic (ginger, cinnamon, salt, and vanilla).

Next, chilling is vital. For a quicker fix, I place the egg mixture bowl inside another bowl filled with ice, whisking to cool it evenly. After about five minutes, it’s pleasantly cool and ready for the mascarpone cheese to join the party.

Step 2: Fold in the Mascarpone and Whipped Cream

With the egg yolk mix chilled, I gently whisk in the cold mascarpone until silky smooth. Separately, I whip 1½ cups of heavy cream until stiff peaks form — you want it firm but still creamy. Folding the whipped cream into the mascarpone mix lightens the texture beautifully; just be gentle so you keep all that fluffiness.

Step 3: Prepare the Coffee Soak and Layer

I stir sugar into the brewed gingerbread coffee, letting it cool. This soak is what makes lady fingers soft while adding a cozy coffee spiced flavor. When ready, I briefly dunk each lady finger (just about one second — soak them too long and they’ll get soggy) and arrange them in a single layer at the bottom of an 8×8 pan.

Using either a large ice cream scoop or a ¼ cup measure, I dollop five scoops of the mascarpone mixture on top, spreading gently to cover. Then comes a layer of crisp gingerbread cookies — these I don't dunk, so their crunch balances all the softness.

I repeat: another five scoops of filling, spread evenly, then another layer of soaked lady fingers, finishing with three to four scoops of mascarpone. This layering is where the magic happens — different textures and flavors melding into one dreamy dessert.

Step 4: The Finishing Touches and Chill

Whip the remaining ½ cup of heavy cream until stiff peaks and fold it into any leftover mascarpone filling. I transfer this into a piping bag to dot over the top, which makes for a pretty presentation and keeps each serving special. Dust generously with cocoa powder and decorate with extra gingerbread cookies for that festive look.

The hardest part? Waiting! I always chill mine overnight or at least 6 hours. The flavors deepen, and all the layers meld into one rich, spiced slice of heaven.

Top Tip

From my experience, balancing soaking times and chill time made all the difference in getting the perfect texture and flavor for this Gingerbread Tiramisu Recipe. Over-soaking lady fingers leads to mush, while under-soaking leaves them too dry.

Soak Quickly: Dunk lady fingers for just about 1 second – they’ll absorb enough coffee but keep structure intact.
Chill Thoroughly: Allow a full 24 hours if you can — the longer it rests, the more those gingerbread spices bloom.
Gentle Folding: When mixing whipped cream into mascarpone, fold slowly to preserve lightness, avoiding overmixing which can deflate the cream.
Don’t Skip the Cocoa Dusting: It adds depth and looks elegant – trust me, it’s worth the extra step.

How to Serve Gingerbread Tiramisu Recipe

gingerbread tiramisu - Serving Suggestion

Garnishes

I like topping this tiramisu with a light dusting of cocoa powder paired with a few gingerbread cookies or gingersnaps standing prettily on top. Sometimes a sprinkle of finely chopped crystallized ginger adds a nice zing and extra texture. These little touches elevate the look and flavor, making it feel so festive.

Side Dishes

Since this dessert is rich, I enjoy serving it alongside fresh orange segments or a citrus salad. The bright acidity cuts through the creaminess and spices beautifully. A simple cup of your favorite spiced tea or — surprise — another mug of that gingerbread coffee pairs perfectly too.

Creative Ways to Present

One year, I made individual gingerbread tiramisu jars for a holiday brunch — layering in small mason jars made portioning easy and looked adorable on the table. Another fun twist is swapping lady fingers for gingerbread cake slices for a more rustic, less traditional approach. Don’t be shy to experiment with your presentation; it’s a dessert that invites creativity!

Make Ahead and Storage

Storing Leftovers

I store Gingerbread Tiramisu covered tightly in the fridge, and it stays deliciously fresh for up to 3 days. The flavors actually deepen after a day or two, making leftovers a delightful treat. Just use a sharp knife warmed slightly under hot water for clean slices.

Freezing

Although I rarely freeze tiramisu because I usually eat it too fast, it can be frozen. Wrap it well in plastic wrap and then foil, thawing overnight in the fridge before serving. Keep in mind the texture might be a bit softer afterward but still enjoyable.

Reheating

Since tiramisu is best served chilled, I don’t recommend reheating. Just bring it out of the fridge about 10 minutes before serving to take the chill off slightly, enhancing those rich flavors without losing its creamy texture.

Frequently Asked Questions:

Can I use regular coffee instead of gingerbread coffee for this Gingerbread Tiramisu Recipe?

Yes! If you can’t find gingerbread coffee, brew strong regular coffee and stir in a bit of molasses, cinnamon, and ginger to mimic the flavor. It won’t be exactly the same, but it’s a great flavorful alternative.

Is it safe to use raw egg yolks in the mascarpone mixture?

This Gingerbread Tiramisu Recipe uses a double boiler technique to gently cook the egg yolks with sugar until the mixture is warm and safe to eat, dissolving the sugar and reducing risk. If you’re concerned, you can look for pasteurized eggs or use an egg substitute designed for cooking.

Can I make this Gingerbread Tiramisu Recipe ahead of time?

Absolutely! In fact, it’s best when made ahead. Letting it chill for at least 6 hours—and ideally overnight—allows the flavors to meld and the texture to set perfectly. Just keep it covered in the fridge until ready to serve.

What’s the best way to keep the gingerbread cookies crisp in the tiramisu?

To keep gingerbread cookies from getting soggy, don’t soak them in coffee. Instead, layer them dry between soaked lady fingers and mascarpone filling. This contrast makes for a lovely texture to enjoy in each bite.

Final Thoughts

This Gingerbread Tiramisu Recipe truly holds a special place in my heart, combining nostalgia with something novel in every creamy, spiced bite. Whether it’s for a holiday party or just to brighten a chilly evening, I promise it brings warmth and smiles to the table. Give it a try—you might just find a new favorite to share year after year.