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Rich & Creamy Gingerbread Tiramisu

A festive no-bake Italian dessert featuring layers of espresso-dipped ladyfingers and a rich mascarpone cream spiced with molasses, ginger, and cinnamon.
Print Recipe
Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings: 9 slices
Course: Dessert
Cuisine: American Fusion, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Coffee Soak
  • 1.5 cups strong espresso or coffee cooled
  • 1 tbsp molasses
  • 3 tbsp Kahlua or dark rum optional
Gingerbread Cream
  • 16 oz mascarpone cheese softened
  • 1.5 cups heavy whipping cream cold
  • 0.75 cup powdered sugar
  • 2 tbsp molasses
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp nutmeg
  • 0.125 tsp cloves
  • 1 tsp vanilla extract
Assembly
  • 30 ladyfingers (savoiardi)
  • 2 tbsp cocoa powder for dusting
  • 1 handful gingerbread cookies for garnish

Equipment

  • Stand mixer or hand mixer
  • Mixing bowls
  • 8x8 Baking dish
  • Spatula
  • Sieve

Method
 

  1. Brew coffee and whisk in 1 tbsp molasses and liqueur. Pour into a shallow bowl and cool completely.
  2. In a large bowl, whip heavy cream, powdered sugar, 2 tbsp molasses, vanilla, and spices until stiff peaks form.
  3. Gently fold the softened mascarpone into the whipped cream mixture until smooth and creamy.
  4. Quickly dip ladyfingers into cooled coffee (1 second per side) and arrange a layer in an 8x8 inch dish.
  5. Spread half of the gingerbread mascarpone cream over the ladyfingers.
  6. Repeat with a second layer of dipped ladyfingers and the remaining cream. Smooth the top.
  7. Cover and chill in the refrigerator for at least 6 hours or overnight.
  8. Dust with cocoa powder and garnish with gingerbread cookies before slicing and serving.

Notes

Ensure coffee is fully cooled before dipping ladyfingers to prevent sogginess.