Gingerbread Tiramisu

Gingerbread tiramisu is the Christmas dessert I wish I'd invented. It's everything you love about classic tiramisu (coffee-soaked ladyfingers, clouds of mascarpone cream, a dusting of cocoa), but with a cosy gingerbread twist: a molasses-spiced coffee soak, a cinnamon-ginger cream, and a crunchy gingersnap topping. It's no-bake, egg-free and made the day before, which makes it a dream for holiday entertaining.

Why you'll love gingerbread tiramisu

• No bake and no raw eggs.
• Make-ahead. It actually needs to sit overnight.
• Festive gingerbread flavours in a light, creamy dessert.
• Feeds a crowd, and slices beautifully.

Ingredients (one 8x8-inch / 20x20 cm dish, serves 9)

For the gingerbread coffee soak

• 1 1/2 cups (360 ml) strong coffee or espresso, cooled
• 2 tbsp molasses
• 1/2 tsp ground ginger
• 2 tbsp coffee liqueur or dark rum (optional)

For the spiced mascarpone cream

• 8 oz (227 g) mascarpone, cold
• 1 1/2 cups (360 ml) cold heavy cream
• 1/2 cup (60 g) powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger

For layering and topping

• About 24 ladyfingers (savoiardi)
• 2 tbsp cocoa powder
• 1/2 cup (50 g) crushed gingersnap cookies

Instructions

1. Make the soak. Whisk the cooled coffee, molasses, ginger and liqueur (if using) in a shallow dish until the molasses dissolves.
2. Make the cream. Whisk the cold mascarpone, heavy cream, powdered sugar, vanilla and spices on medium speed until thick and holding soft-to-medium peaks. Don't overwhip.
3. First layer. Quickly dip half the ladyfingers in the coffee (1–2 seconds per side) and lay them in the bottom of the dish.
4. Add cream. Spread half the mascarpone cream over the top and dust lightly with cocoa.
5. Second layer. Repeat with the remaining ladyfingers and cream.
6. Chill for at least 6 hours, or ideally overnight.
7. Finish. Just before serving, dust with cocoa powder and sprinkle with crushed gingersnaps.

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Alla's tips

• Dip fast. Ladyfingers soak up liquid in seconds; a slow dip turns them soggy.
• Everything cold. Cold mascarpone and cream whip into a thick, stable cream.
• Don't overwhip. Mascarpone can turn grainy. Stop at soft-to-medium peaks.
• Overnight is best. The ladyfingers soften and the flavours come together.
• Add the gingersnaps at the last minute so they stay crunchy.
• Slice cleanly with a knife dipped in hot water.

Variations

• Individual cups: layer in small glasses or jars, which are perfect for parties.
• Alcohol-free: skip the liqueur, or add 1 tsp vanilla to the coffee.
• Biscoff twist: use Biscoff cookies instead of gingersnaps on top.
• Decaf: use decaf coffee for kids or evening dessert.

Storage

Keep covered in the fridge for up to 3 days. Freeze (without the gingersnap topping) for up to 1 month.

FAQ

Is gingerbread tiramisu safe without raw eggs? Yes. This version uses whipped cream and mascarpone instead of the traditional raw egg custard.

Can I make it the day before? Yes. It's actually best made the day before.

What can I use instead of molasses? Dark brown sugar or maple syrup. The flavour will be lighter, but still delicious.

Why is my tiramisu runny? The cream was underwhipped or the ladyfingers were soaked too long. Whip to medium peaks and dip quickly.

Can I use gingerbread cake instead of ladyfingers? Yes. Slices of gingerbread cake, lightly brushed with the coffee soak, make a wonderful version.

How long does it last? Up to 3 days in the fridge.

More tiramisu and Christmas desserts

• Easy Classic Tiramisu
• Matcha Tiramisu
• Gingerbread Cake with Cream Cheese Frosting
• Mulled Wine Poached Pears

Hugs, Alla xox

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