Easy Gingerbread Tiramisu: The “Warm Spice” Winter Twist

The Architecture of the Holiday Mashup

Standard Tiramisu uses Ladyfingers (Savoiardi)—a neutral, sponge-like biscuit. In this seasonal version, we swap them for Gingerbread cookies (or ginger snaps). This changes the chemical profile of the dish: while the espresso provides the classic bitterness, the ginger, cloves, and molasses in the cookies offer a spicy “heat” that cuts through the fatty richness of the mascarpone. It’s an elegant way to repurpose holiday cookies into a sophisticated, no-bake centerpiece.

Ingredients List

The “Spiced” Sponge:
- Gingerbread Men or Ginger Snaps (approx. 24–30 cookies): Store-bought is fine; they should be crunchy/dry.
The “Caffeine” Bath:
- Strong Espresso or Coffee (1 cup): Room temperature.
- Molasses (1 tbsp): Stirred into the hot coffee to deepen the gingerbread flavor.
- Dark Rum or Bourbon (1 tbsp): Optional.
The Gingerbread Cream:
- Mascarpone Cheese (8 oz): Cold.
- Heavy Whipping Cream (1 cup): Cold.
- Powdered Sugar (21 cup).
- Ground Cinnamon (21 tsp) & Ground Ginger (41 tsp).
The Garnish:
- Cinnamon or Cocoa Powder: For dusting.
- Extra Crushed Ginger Snaps.

Timing: Assemble and “The Spice Infusion”

Total time investment: 4 hours and 15 minutes.

Prep: 15 minutes.
Chilling: 4 hours (minimum).

Step-by-Step Instructions

Step 1: The Molasses-Coffee Dip

Whisk the molasses into your warm coffee until dissolved, then let the mixture cool.

Actionable Advice: Unlike porous ladyfingers, ginger snaps are often very dense. Give them a 3-second soak on each side. If you just “dip” them, the center will remain unpleasantly hard; if you soak them too long, they will disintegrate.

Step 2: The Spiced Mascarpone

In a large bowl, beat the mascarpone, powdered sugar, cinnamon, and ginger until smooth.

The Science: Adding the spices directly to the cheese allows the fat-soluble flavor compounds in the cinnamon and ginger to “bloom,” distributing the flavor more evenly than if you just sprinkled them on top.

Step 3: The Fluff

In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the spiced mascarpone mixture. This keeps the filling light and airy rather than dense and “clippy.”

Step 4: The Layering

Place a layer of coffee-soaked gingerbread cookies in the bottom of an 8×8 dish.
Spread half of the cream mixture over the cookies.
Repeat with a second layer of soaked cookies and the remaining cream.

Step 5: The “Mellowing” Chill

Cover and refrigerate for at least 4 hours.

Expert Insight: This time is non-negotiable. The moisture from the cream needs time to migrate into the cookies, softening them into a “cake-like” texture.

Nutritional Information (Per Serving)

Calories: 320 kcal.
Total Fat: 22g.
Total Carbohydrates: 28g.
Protein: 3g.

Common Mistakes to Avoid

Using Soft Gingerbread: If your gingerbread cookies are already soft/cakey, only do a very quick “flash-dip” in the coffee. Otherwise, they will turn into a soggy paste.
Warm Coffee: If the coffee is hot when you dip, it will melt the fats in the cookies and make the mascarpone cream “break” or run.
Over-mixing: Once you add the whipped cream to the mascarpone, stop using the electric mixer. Use a spatula to fold by hand to keep the volume high.

The Presentation

Just before serving, dust the top generously with cinnamon and place a tiny whole gingerbread man in the center of each square. It adds a whimsical touch to a sophisticated dessert.

Would you like me to help you create a “Molasses Drizzle” to go over the top for an extra-bold flavor?