Gingerbread Tiramisu Recipe

Introduction

Gingerbread Tiramisu brings a festive twist to the classic Italian dessert by layering warm gingerbread spices with creamy mascarpone and coffee-soaked ladyfingers. It’s a delightful treat perfect for holiday gatherings that balances rich flavors with a hint of spice.

Ingredients

• 1 batch gingerbread cookies or gingerbread cake, crumbled
• 6 egg yolks
• 3/4 cup granulated sugar
• 1 cup mascarpone cheese
• 1 1/2 cups strong brewed coffee, cooled
• 1/4 cup coffee liqueur (optional)
• 1 cup heavy cream, whipped to soft peaks
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• Cocoa powder or grated chocolate for dusting

Instructions

1. Step 1: In a heatproof bowl over simmering water, whisk egg yolks and sugar until thick and pale. Remove from heat and let cool slightly.
2. Step 2: Fold mascarpone, ground ginger, and cinnamon into the egg and sugar mixture until smooth.
3. Step 3: Combine cooled coffee and coffee liqueur in a shallow dish. Quickly dip gingerbread pieces into the coffee mixture without soaking them too long.
4. Step 4: Arrange a layer of dipped gingerbread at the bottom of your serving dish. Spread half of the mascarpone mixture over it, then add a layer of whipped cream.
5. Step 5: Repeat with another layer of dipped gingerbread, mascarpone mixture, and whipped cream.
6. Step 6: Cover and refrigerate for at least 4 hours or overnight to allow flavors to meld and dessert to set.
7. Step 7: Just before serving, dust the top with cocoa powder or grated chocolate for a decorative finish.

Tips & Variations

• For a non-alcoholic version, omit the coffee liqueur and use extra brewed coffee or espresso instead.
• Use store-bought gingerbread cookies to save time, or make your own for a homemade touch.
• Add a sprinkle of ground nutmeg or cloves to the mascarpone mixture to enhance the warm spice profile.

Storage

Store gingerbread tiramisu covered in the refrigerator for up to 3 days. It’s best enjoyed within this timeframe for optimal texture and flavor. If freezing, place in an airtight container and freeze for up to 1 month; thaw in the fridge overnight before serving. Avoid thawing at room temperature to maintain the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make gingerbread tiramisu ahead of time?

Yes, this dessert benefits from being made at least 4 hours in advance to allow the flavors to meld and the layers to set properly. Overnight refrigeration is ideal.

What if I don’t have coffee liqueur?

You can simply omit the coffee liqueur and use extra brewed coffee or espresso for dipping the gingerbread. This keeps the tiramisu flavorful without the alcohol.

Gingerbread Tiramisu Recipe

Print Recipe

★★★★★

4.5 from 94 reviews

This Gingerbread Tiramisu-inspired recipe features festive Christmas Peppermint Creams made with a smooth cream cheese filling dipped in rich dark or milk chocolate and decorated with crushed candy canes or sprinkles. Perfect for holiday celebrations, these bite-sized treats combine creamy, minty, and chocolaty flavors in an easy no-bake, refrigerated preparation.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 50 minutes
• Yield: Approximately 24 peppermint creams 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Christmas/Holiday
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients for Christmas Peppermint Creams:

• 8 oz cream cheese, softened
• 2 cups powdered sugar
• 1/2 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• 1 1/2 cups dark or milk chocolate (for dipping)
• Sprinkles or crushed candy canes (optional, for decoration)

Instructions

1. Make the cream filling: In a mixing bowl, beat the softened cream cheese with powdered sugar, peppermint extract, and vanilla extract until the mixture is smooth and fluffy, forming the base of your peppermint creams.
2. Form the peppermint creams: Scoop out small portions of the cream cheese mixture and roll them into 1-inch balls, then place them evenly spaced on a parchment-lined baking sheet.
3. Chill the peppermint creams: Place the baking sheet with the cream balls in the refrigerator for at least 30 minutes to firm up and make them easier to dip.
4. Melt the chocolate: Using a microwave or double boiler, gently melt the chocolate, stirring frequently until it becomes smooth and glossy without overheating.
5. Dip and decorate: Dip each chilled peppermint cream ball into the melted chocolate, allowing any excess chocolate to drip off before placing it back on the parchment-lined tray. Decorate immediately with crushed candy canes, sprinkles, or drizzle with additional melted chocolate if desired.
6. Let the chocolate set: Allow the chocolate coating to harden by letting the peppermint creams sit at room temperature or refrigerate them to speed up the setting process before serving.

Notes

• Ensure the cream cheese is fully softened for smooth blending without lumps.
• Chilling the cream balls before dipping helps maintain their shape and makes dipping easier.
• Use high-quality chocolate for best flavor and smooth coating.
• Store finished peppermint creams in the refrigerator for up to one week to keep them fresh.
• Optional decoration such as crushed candy canes adds a festive crunch and enhances the peppermint flavor.

Keywords: Gingerbread Tiramisu, peppermint creams, holiday dessert, no-bake, cream cheese, chocolate dipped, festive treats, Christmas candy