Gingerbread Tiramisu
Gingersnap cookies layered with spiced mascarpone and a dusting of cocoa — no oven, better the next day, and pure Christmas.
In a nutshell: This authentic italian gingerbread tiramisu comes together in just 8 hrs 25 mins using simple whole ingredients. The chef's secret: 2 seconds in coffee is plenty — gingersnaps absorb fast, and soaked cookies collapse the. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Gingerbread tiramisu: gingersnap cookies layered with spiced mascarpone cream. A no-bake, make-ahead Christmas showstopper dessert.
Key Equipment
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- 8x8-inch dish
- Electric mixer
- Mixing bowls
- Fine-mesh sieve
Chef's Pro-Tips
- Dip, do not soak: 2 seconds in coffee is plenty — gingersnaps absorb fast, and soaked cookies collapse the layers.
- Use crisp gingersnaps: soft cookies dissolve overnight, while crisp ones soften into exactly the right cake-like texture.
- Chill the full 8 hours: a short chill leaves crunchy cookies and loose cream, while overnight gives clean slices and deep spice.
Ingredients
8
servings
-
24 gingersnap cookies, crisp, not soft
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16 oz mascarpone cheese, room temperature
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1 ½ cups heavy cream, cold
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¾ cup powdered sugar
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1 tsp ground ginger
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1 tsp ground cinnamon
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¼ tsp ground nutmeg
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0.125 tsp ground cloves
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1 tsp vanilla extract
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1 cup strong brewed coffee, cooled
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2 tbsp dark rum, optional
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2 tbsp cocoa powder, for dusting
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4 mini gingerbread cookies, for topping, optional
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Step-by-Step Instructions
Whip the Spiced Cream
Beat the mascarpone, powdered sugar, ginger, cinnamon, nutmeg, cloves and vanilla until smooth. In a separate bowl, whip the cold cream to stiff peaks, then fold it gently into the mascarpone in two additions.
Dip the Cookies
Stir the rum into the cooled coffee, if using. Dip each gingersnap for just 2 seconds — a quick dip, not a soak — or the layers turn to mush.
Layer the Dish
Arrange a layer of dipped cookies in an 8x8-inch dish, spread a third of the spiced cream over them, and repeat for 3 layers, finishing with cream.
Chill Overnight
Cover and refrigerate for at least 8 hours, preferably overnight. The cookies soften into cake-like layers and the spices deepen.
Dust and Serve
Dust generously with cocoa through a sieve, top with mini gingerbread cookies, and slice cold with a hot, dry knife.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — the cookies are gingersnaps instead of ladyfingers, and the cream is spiced with ginger, cinnamon and nutmeg rather than coffee-forward.
Yes — simply leave out the rum. The coffee alone gives plenty of depth, and the dessert is just as good.
It is designed for it — make up to 2 days ahead and keep covered in the fridge. Dust with cocoa just before serving.
Yes — freeze for up to 1 month, thaw overnight in the fridge, then dust with fresh cocoa before serving.
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