Description
This Easy Gingerbread Tiramisu recipe offers a festive twist on the classic Italian dessert by incorporating gingerbread cookies, eggnog, and rum extract for a cozy holiday flavor. Layers of coffee-dipped gingerbread and a smooth mascarpone-eggnog cream filling come together to create a creamy, spiced treat perfect for any occasion.
Ingredients
Scale
Filling
- 2 cups heavy cream
- 3 egg yolks
- 1 1⁄4 cups powdered sugar
- 2 1⁄4 cups mascarpone cheese
- 1⁄2 cup eggnog
Cookies & Liquid Mixture
- 40 gingerbread cookies
- 1⁄2 cup hot coffee
- 1 tsp rum extract
Toppings
- Cocoa powder, for dusting
- Crushed gingerbread cookies, for garnish
Instructions
- Whip the cream: In a mixing bowl, use a hand mixer to whip 2 cups of heavy cream until stiff peaks form. Set aside the whipped cream for later use.
- Prepare the mascarpone mixture: In a separate bowl, combine 3 egg yolks and 1 1⁄4 cups powdered sugar. Mix until smooth and pale yellow. Add 2 1⁄4 cups mascarpone cheese and whip until smooth and free of lumps.
- Fold the mixtures: Gently fold the whipped cream into the mascarpone and egg yolk mixture until fully combined and no streaks remain.
- Make the dipping liquid: In a small bowl, mix 1⁄2 cup hot coffee, 1 tsp rum extract, and 1⁄2 cup eggnog until well incorporated.
- Dip the gingerbread cookies: Quickly dip each gingerbread cookie into the coffee mixture to soak it lightly, then place them in a 9×9 inch baking dish. Arrange enough cookies to cover the bottom layer, about 9 cookies.
- Layer the tiramisu: Spread a generous layer of the mascarpone filling evenly over the cookie layer. Repeat dipping cookies and layering filling to build 4–5 layers, finishing with a layer of the filling on top.
- Add toppings: Using a sifter, dust cocoa powder evenly over the top layer. Sprinkle crushed gingerbread cookies over the cocoa powder for added texture and flavor.
- Chill: Place the assembled tiramisu in the refrigerator and chill for 1.5 hours to allow flavors to meld and the dessert to set.
- Serve: Remove from the fridge and serve by the spoonful, enjoying the creamy layers of gingerbread and eggnog flavors.
Notes
- Ensure the coffee used for dipping is hot for proper soaking without making cookies too soggy.
- For safety, use pasteurized egg yolks or substitute with a no-egg mascarpone mixture if concerned about raw eggs.
- The dessert can be prepared a day ahead to deepen flavors.
- Adjust rum extract amount to taste or substitute with actual rum if preferred.
- Use fresh gingerbread cookies for the best texture and flavor.
Nutrition
- Serving Size: 1 slice (approximately 1/6 of recipe)
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 160 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 195 mg
