Description
A festive twist on classic tiramisu made with gingerbread cookies, spiced coffee, and a creamy mascarpone filling for a cozy holiday dessert.
Ingredients
- 24–30 gingerbread cookies (or gingersnaps)
- 1 cup strong brewed coffee, cooled
- 2 tbsp molasses
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 large eggs, separated
- 1/2 cup granulated sugar
- 1 1/2 cups mascarpone cheese
- 1 cup heavy cream
- 1 tsp vanilla extract
- Cocoa powder or crushed gingerbread for topping
Instructions
- Whisk cooled coffee with molasses, cinnamon, and nutmeg; set aside.
- In a bowl, beat egg yolks and sugar until pale and thick.
- Add mascarpone and mix until smooth.
- In a separate bowl, whip heavy cream and vanilla to stiff peaks.
- Fold whipped cream into the mascarpone mixture.
- In another bowl, beat egg whites to soft peaks and gently fold into the filling.
- Dip each gingerbread cookie briefly into the spiced coffee mixture.
- Arrange a layer of dipped cookies in the bottom of an 8×8 dish.
- Spread half the mascarpone filling over the cookie layer.
- Repeat with another layer of dipped cookies and remaining filling.
- Cover and refrigerate for at least 4 hours or overnight.
- Dust with cocoa powder or crushed gingerbread before serving.
Notes
- Do not oversoak cookies; a quick dip keeps them from getting mushy.
- Chill overnight for best texture and flavor.
- Replace coffee with chai for a caffeine-free option.
- Use pasteurized eggs if concerned about raw eggs.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American