Dessert

Easy Gingerbread Tiramisu Recipe

ByHugo Harnd December 22, 2025December 22, 2025

Introduction

This Easy Gingerbread Tiramisu is a festive twist on the classic Italian dessert, combining cozy gingerbread flavors with creamy mascarpone and eggnog. Perfect for holiday gatherings or any time you want a rich, layered treat with a seasonal flair.

A clear glass dish filled with a creamy layered dessert showing three visible layers: the bottom layer is a light brown soaked cake or biscuit base, the middle layer is thick white cream, and the top layer is a dusting of cocoa powder with small crumbs scattered on it. A spoon is scooping out part of the dessert from one corner, revealing the smooth cream and soaked base clearly. The dish sits on a white marbled surface with a cluster of star anise next to it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups heavy cream
3 egg yolks
1 1⁄4 cups powdered sugar
2 1⁄4 cups mascarpone cheese
1⁄2 cup eggnog
40 gingerbread cookies
1⁄2 cup coffee
1 tsp rum extract
Crumble Topping:
Cocoa powder
Crushed gingerbread cookies

Instructions

Step 1: In a mixing bowl, whip the heavy cream with a hand mixer until stiff peaks form. Set aside.
Step 2: In a separate bowl, combine the egg yolks and powdered sugar. Mix until pale yellow and smooth.
Step 3: Add the mascarpone cheese to the egg yolk mixture and whip until smooth and free of clumps.
Step 4: Gently fold the whipped cream into the mascarpone mixture until fully combined with no streaks.
Step 5: In a small bowl, mix the hot coffee, rum extract, and eggnog for dipping the gingerbread cookies.
Step 6: Quickly dip each gingerbread cookie into the coffee mixture, then place them in a 9×9 baking dish to form a single layer without gaps.
Step 7: Spread a layer of the whipped tiramisu filling evenly over the dipped cookies.
Step 8: Repeat dipping cookies and layering filling until the dish is filled, finishing with a layer of tiramisu filling on top. This should be about 4-5 layers.
Step 9: Sift cocoa powder over the top layer, then sprinkle with crushed gingerbread cookies if desired.
Step 10: Refrigerate the tiramisu for at least 1½ hours to chill and set.
Step 11: Serve chilled by the spoonful and enjoy the flavorful layers of gingerbread and creamy eggnog.

Tips & Variations

Use freshly brewed coffee and let it cool slightly before dipping cookies to avoid sogginess.
For an adult version, replace rum extract with a splash of real rum or brandy.
Make the tiramisu a day ahead to let flavors meld and the texture improve.
Substitute gingerbread cookies with speculoos or spiced biscotti for a different twist.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. Reheat is not recommended, as this dessert is best enjoyed chilled to preserve its creamy texture and layered flavors.

How to Serve

A slice of tiramisu dessert sits on a white plate, showing four visible layers of creamy white mascarpone and coffee-soaked ladyfingers, alternating evenly. The top layer is dusted with a fine layer of dark cocoa powder and sprinkled with small brown crumbs. The front edge reveals a moist, soft texture with the coffee cream slightly melting onto the plate. A silver spoon holds a scoop of the tiramisu in front of the slice, resting on the plate. The background is a white marbled surface with a pine cone and a glass dish faintly visible behind the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized eggs in this recipe?

Yes, using pasteurized eggs is a safer option if you’re concerned about consuming raw egg yolks. They will work well in this recipe.

What can I substitute for eggnog?

If you prefer not to use eggnog, you can substitute with an equal amount of milk or cream mixed with a pinch of nutmeg and cinnamon to keep the holiday flavors.