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Gingerbread Tiramisu

A festive no-bake Italian dessert featuring layers of coffee-soaked ladyfingers and spiced mascarpone cream, topped with cocoa and cookie crumbs.
Print Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 9 slices
Course: Dessert
Cuisine: Fusion, Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cream Filling
  • 16 oz mascarpone cheese room temperature
  • 1 cup heavy whipping cream cold
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1.5 tsp gingerbread spice mix (cinnamon, ginger, cloves)
Coffee Soak
  • 1.5 cups strong brewed coffee cooled
  • 2 tbsp gingerbread syrup or molasses
  • 2 tbsp coffee liqueur optional
Assembly
  • 24 ladyfingers (Savoiardi)
  • 2 tbsp cocoa powder for dusting
  • 4 gingerbread cookies crushed

Equipment

  • Stand mixer or hand mixer
  • Square Baking Dish (8x8)
  • Spatula

Method
 

  1. Brew coffee, mix with syrup and liqueur, and pour into a shallow bowl to cool.
  2. Whip heavy cream, sugar, vanilla, and spices until stiff peaks form.
  3. Gently fold the whipped cream into the softened mascarpone cheese until smooth.
  4. Quickly dip ladyfingers into the coffee soak and arrange a layer in the baking dish.
  5. Spread half the cream mixture over the ladyfingers. Repeat with a second layer of cookies and remaining cream.
  6. Cover and chill for at least 4 hours (overnight is best).
  7. Dust with cocoa powder and sprinkle with crushed cookies before serving.

Notes

Ensure mascarpone is at room temperature to avoid lumps.