Save This festive gingerbread tiramisu layers espresso-soaked ladyfingers with spiced mascarpone, rich molasses, and the classic warmth of gingerbread spices for an irresistible holiday dessert. It tastes nostalgic, combining Italian comfort with holiday flavors, making it my go-to for December gatherings. Every spoonful delivers creamy, spiced, and coffee-kissed goodness perfect for sharing.
The first time I made this, I was craving something festive but easy during a busy holiday week. It disappeared at the party in no time, and my friends started requesting it every year.
Ingredients
- Ground ginger: This delivers classic gingerbread warmth and a bit of zing Always check for freshness with a quick sniff
- Ground cinnamon: Brings sweet spice and balances the ginger opt for Ceylon if available for a mild flavor
- Ground cloves: Deepens the flavor with earthy sweetness Avoid overdoing it as cloves can be strong
- Ground nutmeg: Fragrant and cozy Use freshly grated for best aroma
- Mascarpone cheese: Silky texture and rich flavor Use good quality full-fat mascarpone for the best result
- Eggs: Separate carefully as the whites need to whip properly Use the freshest eggs possible
- Granulated sugar: Adds structure and the right sweetness for the creamy layer Go for superfine if you have it
- Unsulphured molasses: For deep holiday flavor and moisture Choose unsulphured for a pure taste avoid blackstrap here
- Vanilla extract: Rounds out the spices and brings warmth Real extract makes a difference
- Strong brewed espresso: Infuses the ladyfingers with rich coffee flavor Let it cool before dipping
- Dark rum: Optional but it adds complexity If going alcohol-free skip it no problem
- Ladyfinger biscuits: These soak up espresso and provide structure Choose crisp Italian-style savoiardi for best texture
- Cocoa powder: For a perfect bitter-sweet finish on top Use Dutch processed for extra richness
- Gingerbread cookies or crystallized ginger: For a festive touch and extra spice Crunchy gingerbread men make it fun for kids
Instructions
- Make the Spice Mix:
- In a small bowl, whisk together the ground ginger, cinnamon, cloves, and nutmeg until completely combined This homemade blend is the heart of the holiday vibe and will infuse every bite
- Prepare the Egg Yolk Base:
- In a large clean bowl use a handheld whisk or electric mixer to beat the egg yolks with half the sugar Beat for about two minutes until the mix is pale and creamy Next beat in the molasses vanilla extract and gingerbread spice mix until smooth This step creates the rich backbone for your mascarpone filling
- Whip the Mascarpone:
- In another bowl beat the mascarpone cheese with a spatula or mixer until it is completely smooth Lump-free mascarpone will ensure your tiramisu is light and creamy Carefully fold the mascarpone into the egg yolk mixture until fully combined
- Whip Egg Whites to Peaks:
- Use a squeaky clean bowl and whisk the egg whites to soft peaks Slowly sprinkle in the remaining sugar and beat to stiff glossy peaks You want a firm meringue as this gives your filling loft and lightness
- Fold Whites into Mascarpone Mix:
- With a gentle hand fold the whipped egg whites into the mascarpone mixture Use a rubber spatula and work carefully to keep the mixture airy and fluffy It is normal for the mixture to feel a bit loose at this stage
- Prepare Espresso Dip:
- Pour the cooled espresso and optional rum into a shallow dish Give it a quick stir so the flavors meld This is where the ladyfingers will grab all their mocha flavor
- Layer the Ladyfingers:
- Dip each ladyfinger briefly in the espresso for just one to two seconds immediately lay them in a single layer in your square dish Be quick so the biscuits do not get soggy
- First Layer of Mascarpone:
- Dollop half of your mascarpone cream over the ladyfingers Spread gently with an offset spatula for an even layer This ensures every bite gets creamy filling
- Repeat with Layers:
- Add a second layer of dipped ladyfingers on top and finish with the remaining mascarpone cream Always finish with cream on top which locks in moisture
- Chill Thoroughly:
- Cover the dish tightly with plastic wrap and refrigerate for at least four hours overnight is even better This resting time lets the flavors meld and the dessert set for easy slicing
- Finish and Serve:
- Sift cocoa powder generously over the top right before serving Add gingerbread cookies or crystallized ginger for extra spice and crunch if you want This finishing touch takes it over the top for the holidays
Save I love using the freshest mascarpone I can find because it turns the filling cloud-like My kids always sneak a piece when I dust the cocoa on top and everyone fights over the corner with the most cookies
Storage Tips
Always store gingerbread tiramisu covered tightly in the fridge Only uncover right before serving to keep it moist and avoid the cocoa powder dissolving It is best enjoyed within forty eight hours as the ladyfingers soften more with time
Ingredient Substitutions
If you do not have molasses swap in dark brown sugar For a nutty touch try adding a sprinkle of finely chopped toasted hazelnuts in each layer If you cannot find savoiardi use plain sponge cake cut into strips
Serving Suggestions
Serve chilled in generous slices on a platter or scoop into pretty glasses for an easy buffet option Add extra cookies or candied ginger for a crunch Kids love it with hot cocoa adults love it with espresso or a sweet sherry
Cultural and Historical Notes
Tiramisu is a classic Italian dessert but the gingerbread spices give it a festive twist I started making this for my Italian American friends who missed both traditions around the holidays We all agree it is now a new December classic
Seasonal Adaptations
Add orange zest to the mascarpone for a wintery citrus kick Top with pomegranate seeds or fresh cranberries for color Use pumpkin spice instead of gingerbread spice once fall hits
Success Stories
I once brought this to a work holiday party and people could not believe it was not from a bakery They asked for the recipe on the spot and now several make it for their own families It spreads holiday cheer one creamy square at a time
Freezer Meal Conversion
You can freeze the assembled tiramisu tightly wrapped for up to a month Thaw overnight in the refrigerator and add cocoa and decorations just before serving The texture is slightly softer but the flavor stays wonderful
Save This tiramisu will be requested again and again at your holiday table. The creamy layers and gingerbread spice make it feel like a homemade hug with every bite.
Recipe Questions
- → Can I make this dessert alcohol-free?
Yes, simply omit the rum from the espresso soak for a non-alcoholic version.
- → What can I use instead of molasses?
Dark brown sugar makes an excellent substitute if molasses isn’t available.
- → How long should the dessert chill?
Chill for at least 4 hours or overnight for best flavor and set texture.
- → Are there substitution options for ladyfingers?
If ladyfingers are unavailable, use sponge cake slices cut to size.
- → How long does the dessert stay fresh?
For optimal texture and flavor, enjoy within two days of preparation.
- → What garnish adds extra flair?
Top with gingerbread cookies, crystallized ginger, or just a dusting of cocoa powder.
- → Is this suitable for vegetarians?
Yes, the dessert is vegetarian as it contains no meat or gelatin-based ingredients.