Dessert

Easy Gingerbread Tiramisu Recipe

ByJulian Dempsey November 5, 2025November 5, 2025

Introduction

This Easy Gingerbread Tiramisu combines the festive flavors of gingerbread and eggnog with the classic creamy texture of tiramisu. Perfect for holiday gatherings, this layered dessert offers a delightful twist that’s sure to impress your guests.

A square glass baking dish filled with a multi-layered dessert, showing a creamy white bottom layer followed by darker brown soaked layers visible through a missing section at the corner. The top is evenly covered with a fine layer of light brown cocoa powder, sprinkled with small crumbly bits of chocolate or cookie crumbs. The layers inside alternate between a smooth creamy texture and darker cake or biscuit layers, creating a clear contrast. The dish is placed on a white marbled textured surface with some blurred brown pine cones in the background. 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
Cocoa powder, for dusting
Crushed gingerbread cookies, for garnish (optional)

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 the mixture turns a pale yellow color. Add the mascarpone cheese and whip until smooth and free of clumps.
Step 3: Gently fold the whipped cream into the mascarpone and egg yolk mixture until fully combined and no streaks remain.
Step 4: In a small bowl, mix the hot coffee, rum extract, and eggnog to create the dipping liquid for the gingerbread cookies.
Step 5: Prepare a 9×9 inch baking dish and have your tiramisu mixture, gingerbread cookies, and coffee mixture ready.
Step 6: Quickly dip each gingerbread cookie fully into the coffee mixture, then place them in a single layer on the bottom of the baking dish. Aim to fit about 9 cookies, filling any gaps with smaller pieces if needed.
Step 7: Spread a layer of the tiramisu filling evenly over the cookies.
Step 8: Repeat the layering process—dipped cookies followed by tiramisu filling—until the dish is filled, finishing with a layer of tiramisu filling on top. This should create about 4 to 5 layers.
Step 9: Using a sifter, dust cocoa powder evenly over the top layer. Sprinkle crushed gingerbread cookies on top, if desired.
Step 10: Refrigerate the tiramisu for at least an hour and a half to allow the flavors to meld and the dessert to set.
Step 11: Serve chilled by the spoonful and enjoy the rich layers of gingerbread and creamy eggnog.

Tips & Variations

Use freshly brewed hot coffee for dipping to ensure the cookies absorb enough flavor without becoming soggy.
Substitute rum extract with other extracts like vanilla or almond for a different twist.
For a boozy version, add a splash of dark rum to the coffee mixture.
Make ahead: prepare the tiramisu a day in advance to deepen the flavors.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. If the top cookies soften too much, you can add fresh crushed gingerbread as garnish before serving. Reheat is not recommended as it is best enjoyed chilled.

How to Serve

The image shows a creamy dessert with four visible layers on a white plate over a white marbled surface; the bottom and third layers are light brown and soft, likely soaked cake or biscuit, while the second and top layers are thick, white, and fluffy cream. The surface of the dessert is dusted with fine cocoa powder and small crumbled bits. A silver spoon holds a scoop of the creamy and sponge-like dessert in front of the slice. The scene captures a close-up view and the woman's hand is not visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought gingerbread cookies?

Yes, store-bought gingerbread cookies work well and save time, but choose ones that are sturdy enough to hold up when dipped in the coffee mixture.

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

This recipe uses raw egg yolks, so it’s important to use fresh, high-quality eggs and consume the tiramisu within a few days. Alternatively, you can use pasteurized eggs or egg substitutes for safety.