There’s something utterly magical about combining rich, creamy tiramisu with the warm, spicy notes of gingerbread—the best of both worlds wrapped up in one irresistible dessert. This Gingerbread Tiramisu Recipe brings cozy holiday flavors into a classic Italian treat that you'll want to make again and again.

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’ve made plenty of tiramisus, but adding gingerbread spices and that cozy molasses twist took this dessert to another level for me. It’s festive without being overdone and wonderfully creamy yet light.

Seasonal Twist: The blend of ginger, cinnamon, and molasses turns traditional tiramisu into an enchanting winter treat.
No-Bake Ease: You can put this together in about 30 minutes and then just let it chill—perfect for busy days.
Textural Fun: Alternating layers of coffee-soaked ladyfingers and crisp gingerbread cookies create a delightful contrast.
Make-Ahead Friendly: This tiramisu only gets better overnight, making it great for parties or holiday dinners.

Ingredients & Why They Work

Each ingredient in this Gingerbread Tiramisu Recipe plays a crucial role in building layers of flavor and texture. Picking quality mascarpone and fresh spices will really elevate the finished dessert.

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: They add richness and structure to the mascarpone filling when cooked gently.
Granulated sugar: Sweetens without overpowering; dissolving it fully is key to smooth filling.
Molasses: Gives that deep, robust flavor essential for authentic gingerbread.
Ground ginger & cinnamon: Classic warm spices that capture the spirit of gingerbread perfectly.
Kosher salt: Balances sweetness and enhances all the flavors.
Vanilla extract: Adds a lovely floral note that complements the spices beautifully.
Mascarpone: The creamy heart of tiramisu; use cold for easier mixing.
Heavy cream: Whipped to stiff peaks, it lightens the filling while creating luscious texture.
Crisp gingerbread or gingersnap cookies: Adds crunch and authentic gingerbread taste; I prefer gengerman-style cookies for extra texture.
Strong brewed gingerbread coffee: Infuses the dessert with moody, spiced coffee flavor; choose your favorite brand or homemade blend.
Ladyfingers: The classic tiramisu base, perfect for soaking without falling apart.
Cocoa powder: A dusting brings that signature tiramisu finish and slight bitterness to offset sweetness.

📝

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 switching up this Gingerbread Tiramisu Recipe depending on who I’m serving it to. Sometimes I add nutmeg or a dash of clove for more spice, or swap out gingerbread cookies for a gluten-free option. Feel free to make it your own!

Variation: One time, I swapped the coffee soak for hot chocolate mixed with a shot of espresso—talk about indulgence! It’s perfect for non-coffee drinkers who crave a festive flavor.
Diet-Friendly: To make it dairy-free, substitute mascarpone with a plant-based cream cheese blend and use coconut cream instead of heavy cream. Just keep in mind the texture will be slightly different.
Spice Level: If you want a bolder gingerbread kick, add a bit of freshly grated ginger or increase molasses slightly. I’ve found it really perks up the profile if you like stronger spice notes.
Serving Size: This recipe works beautifully in an 8×8 pan, but you can divide it into individual glasses for a fancy touch or smaller gatherings.

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: Whisk and Warm Your Egg Yolks

Start by filling a pot with a couple inches of water and bringing it to a simmer over medium heat. In a heat-safe bowl, whisk together the egg yolks and sugar until smooth. Place this bowl over the pot, making sure it doesn’t touch the water, and whisk continuously until the sugar dissolves completely—this should take about 5 minutes. You can test by rubbing a small bit between your fingers; it should feel smooth and not grainy. This step is crucial for a silky filling and keeps the eggs safe to eat!

Step 2: Add Spices and Chill the Mixture

Remove the bowl from the heat and whisk in molasses, ground ginger, cinnamon, salt, and vanilla extract. Your kitchen is going to smell incredible right now! To speed things up, place this bowl inside a larger bowl filled with ice and keep whisking gently until the mixture is cold—takes about 5 minutes. If you have time, chilling it in the fridge works too. This cool-down step keeps the mascarpone from curdling when added later.

Step 3: Combine Mascarpone and Whipped Cream

Next, whisk the cold mascarpone into your chilled egg mixture until smooth. In a separate bowl, whip 1½ cups of heavy cream to stiff peaks using a hand or stand mixer. Gently fold the whipped cream into the mascarpone mixture—that lightness is what makes the tiramisu so dreamy. The filling should be soft and spreadable but still hold its shape.

Step 4: Prepare the Coffee Soak

Mix the granulated sugar into your brewed gingerbread coffee and allow it to cool completely. This soak brings that spiced coffee flavor to the ladyfingers without making them soggy. When ready, quickly dunk the ladyfingers—just a one-second dip—and lay them in a single layer at the bottom of your 8×8 pan. You want them moist but still firm enough to keep structure.

Step 5: Layer and Assemble Your Dessert

Spread about five scoops (using a large ice cream scoop or ¼ cup measure) of the mascarpone filling evenly over the ladyfingers. Then arrange gingerbread cookies on top without soaking them—they provide a crunchy contrast that makes every bite interesting. Add another layer of filling, then a second soaked ladyfinger layer. Spread evenly with 3–4 more scoops of filling. Reserve about one cup of mascarpone mixture for piping later.

Step 6: Finish with Whipped Cream and Cocoa

Whip the remaining ½ cup of heavy cream to stiff peaks and fold it into the leftover mascarpone filling. Pipe dollops of this fluffy topping evenly over the tiramisu’s surface, dust it with cocoa powder, and decorate with extra gingerbread cookies. Pop your creation into the fridge and let it chill overnight—this resting time lets all those flavors marry beautifully.

Top Tip

From my experience making this Gingerbread Tiramisu Recipe multiple times, a few little things made the biggest difference in nailing the texture and flavor every single time.

Gentle Heating: Don’t rush the egg yolk and sugar step—whisking continuously over simmering water ensures smoothness and safety.
Chill the Mixture Thoroughly: Using an ice bath speeds cooling and prevents lumps when adding mascarpone.
Brief Soak for Ladyfingers: A quick dip keeps the ladyfingers from getting mushy but still delivers coffee flavor.
Overnight Rest: Resist the urge to eat it immediately—let it chill at least 8 hours for the best texture and flavor melding.

How to Serve Gingerbread Tiramisu Recipe

gingerbread tiramisu - Serving Suggestion

Garnishes

I love finishing this tiramisu with a light dusting of unsweetened cocoa powder and a few whole gingerbread cookies tucked into the top for that festive look and extra crunch. Sometimes I add a sprig of fresh mint or sprinkle a little ground cinnamon for a pop of color and aroma—something simple yet elegant.

Side Dishes

Pair this dessert with a warm cup of gingerbread or chai tea to echo the spices. For a holiday meal, I often serve it after a cozy, savory dinner—think roasted turkey or a creamy butternut squash soup. The tiramisu brings the perfect sweet finish without feeling too heavy.

Creative Ways to Present

For holiday parties, I like to serve this tiramisu in individual glass jars or wine glasses layered with cookie crumbs and a drizzle of caramel or chocolate sauce. It adds a beautiful visual twist and makes it easy to grab-and-go at gatherings. Topping each with a cinnamon stick adds charm and aroma!

Make Ahead and Storage

Storing Leftovers

I always keep leftover gingerbread tiramisu covered tightly in the refrigerator—the flavors continue to meld and the texture stays creamy. It usually lasts 3-4 days without issues, though the cookies’ crunch softens over time.

Freezing

I’ve frozen this dessert once by wrapping the whole pan tightly with foil and plastic wrap. When thawed slowly in the fridge, it’s still delicious though the cookie layers soften more than I like. If you want that crunch, I recommend freezing just the filling separately—it’s a handy hack for making it ahead.

Reheating

This tiramisu is best enjoyed cold straight from the fridge. I don’t recommend reheating, as the mascarpone and cream won’t hold up well. If you want to warm up the experience, serve alongside a hot beverage instead—it’s the perfect balance.

Frequently Asked Questions:

Can I use regular coffee instead of gingerbread coffee?

Yes! You can use any strong brewed coffee if you don’t have access to gingerbread-flavored coffee. To mimic the warm spices, add a pinch of cinnamon and a dash of ground ginger to the coffee before soaking the ladyfingers.

Is it safe to use raw egg yolks in this recipe?

The egg yolks are gently cooked over simmering water during the sugar dissolving step, which brings their temperature up enough to reduce any risk. This technique is similar to making a custard. Just make sure not to skip this step for both safety and texture.

Can I prepare the tiramisu earlier in the day?

Absolutely! In fact, assembling this dessert a day ahead is recommended as it allows the flavors to develop and the texture to set perfectly. Just cover it tightly with plastic wrap and keep it refrigerated until serving.

What’s the best way to serve leftovers?

Store leftovers in an airtight container in the refrigerator. Serving them chilled is best to retain the creamy texture. If the cookies have softened too much, you can add some fresh gingerbread cookies on the side for added crunch.

Final Thoughts

This Gingerbread Tiramisu Recipe has become one of my go-to desserts for the colder months. Its creamy texture, spiced warmth, and easy assembly make it a crowd-pleaser every time. I honestly can’t recommend it enough—it's like comfort in every bite. So, grab your mixing bowls and cookies, and give it a try; you’re in for a real treat.