Description
This Gingerbread Tiramisu is a festive twist on the classic Italian dessert, combining spiced gingerbread flavors with creamy mascarpone and rich coffee-soaked lady fingers. Layers of gingerbread cookies and a luscious ginger-spiced mascarpone cream create a cozy, indulgent treat perfect for holiday gatherings or any special occasion.
Ingredients
Scale
Gingerbread Mascarpone
- 6 large egg yolks
- 1/3 cup + 3 tbsp (104g) granulated sugar
- 2 tbsp molasses
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1 tsp vanilla extract
- 12 oz mascarpone, cold
- 2 cups heavy cream, divided
Cookies and Soak
- Crisp gingerbread or gingersnap cookies (Pepperidge Farm gingerman cookies recommended)
- 2 cups strong brewed gingerbread coffee (or unflavored coffee)
- 1 1/2 tbsp granulated sugar
- 1 7oz package lady fingers
For Garnish
- Cocoa powder, for dusting
Instructions
- Prepare the Gingerbread Mascarpone: Fill a pot with a couple of inches of water and set it over medium heat to create a gentle simmer. In a heat-safe bowl that can sit over the pot without touching the water, whisk together the egg yolks and sugar until smooth.
- Cook the Egg Mixture: Place the bowl over the simmering water and whisk continuously until the sugar is fully dissolved, which should take about 5 minutes. Test by rubbing a bit between your fingers to ensure no granules remain.
- Add Flavorings and Chill: Remove the bowl from the heat and quickly whisk in the molasses, ground ginger, cinnamon, kosher salt, and vanilla extract. To cool the mixture rapidly, either place the bowl in the refrigerator or nestle it within a larger bowl filled with ice, whisking occasionally. Chill until completely cold, about 5 minutes.
- Incorporate the Mascarpone: Whisk the cold mascarpone cheese into the chilled egg mixture until smooth and combined.
- Whip the Cream: In a clean bowl with a hand mixer or stand mixer fitted with a whisk attachment, beat 1 1/2 cups of heavy cream to stiff peaks.
- Combine Cream and Mascarpone: Gently fold the whipped cream into the mascarpone mixture until combined, resulting in a fairly thin, creamy filling.
- Make the Coffee Soak: Stir the granulated sugar into the brewed gingerbread coffee and allow it to cool completely before assembling the tiramisu.
- Assemble the First Layer: Briefly dunk the lady fingers (about one second) into the cooled gingerbread coffee. Arrange them in a single layer to fully cover the bottom of an 8×8-inch pan, cutting fingers as necessary.
- Add Mascarpone Filling and Cookies: Using a large ice cream scoop or a 1/4 cup measuring cup, spread five full scoops of the mascarpone filling evenly over the lady fingers. Then, place a layer of crisp gingerbread cookies on top without soaking them.
- Continue Layering: Add another five scoops of mascarpone filling over the gingerbread cookies and spread evenly. Add another layer of coffee-soaked lady fingers on top.
- Top with Remaining Filling: Spread 3-4 scoops of mascarpone filling over the last layer of lady fingers, leaving about 1 cup of filling remaining.
- Whip Remaining Cream: Whip the remaining 1/2 cup of heavy cream to stiff peaks and gently fold it into the leftover mascarpone filling. Transfer this mixture into a piping bag.
- Pipe and Garnish: Pipe dollops of the whipped filling over the surface of the tiramisu. Dust the top with cocoa powder and decorate with additional gingerbread cookies as desired.
- Chill the Tiramisu: Refrigerate the assembled tiramisu for at least overnight or preferably 24 hours to allow the flavors to fully meld and the dessert to set.
- Serve: Slice and serve chilled. Enjoy the festive, creamy dessert!
Notes
- Use high-quality gingerbread coffee for an authentic ginger flavor; options include Starbucks, Death Wish Coffee, or seasonal Trader Joe’s versions.
- The chilling step for the egg yolk mixture is important for safety and for texture; do not rush this step.
- When dipping lady fingers, immerse them only briefly to avoid sogginess.
- This tiramisu is best served after chilling for a full 24 hours for optimal flavor development.
- Store any leftovers covered in the refrigerator for up to 3 days.
