Easy Gingerbread Tiramisu Recipe

Introduction

This Easy Gingerbread Tiramisu is a festive twist on the classic Italian dessert. Layers of gingerbread cookies soak up a spiced coffee mixture and are complemented by a rich, creamy mascarpone filling. It’s perfect for holiday gatherings or any time you want a cozy, flavorful treat.

Ingredients

• 2 cups heavy cream
• 3 egg yolks
• 1 1/4 cups powdered sugar
• 2 1/4 cups mascarpone cheese
• 1/2 cup eggnog
• 40 gingerbread cookies
• 1/2 cup coffee
• 1 tsp rum extract
• Cocoa powder, for dusting
• Crushed gingerbread cookies, for garnish (optional)

Instructions

1. Step 1: In a mixing bowl, whip the heavy cream with a hand mixer until stiff peaks form. Set aside.
2. Step 2: In a separate bowl, combine egg yolks and powdered sugar. Mix until the mixture becomes pale yellow.
3. Step 3: Add the mascarpone cheese to the egg yolk mixture and whip until smooth and free of lumps.
4. Step 4: Gently fold the whipped cream into the mascarpone mixture until fully combined with no streaks.
5. Step 5: In a small bowl, mix hot coffee, rum extract, and eggnog for dipping the gingerbread cookies.
6. Step 6: Quickly dip each gingerbread cookie into the coffee mixture and place a layer of about 9 cookies at the bottom of a 9×9 inch baking dish. Fill the space evenly if cookies vary in size.
7. Step 7: Spread a layer of the tiramisu filling evenly over the cookies.
8. Step 8: Repeat dipping cookies and layering filling about 4 to 5 times, ending with a layer of filling on top.
9. Step 9: Sift cocoa powder over the top layer and sprinkle crushed gingerbread cookies if desired.
10. Step 10: Refrigerate the tiramisu for at least 1 1/2 hours to chill and set.
11. Step 11: Serve chilled by the spoonful and enjoy the delicious layers.

Tips & Variations

• Use freshly brewed strong coffee for a richer flavor. Decaf works well if preferred.
• For a boozier version, add a splash of dark rum or brandy to the coffee mixture.
• If eggnog isn’t available, substitute with milk or cream mixed with a pinch of nutmeg and cinnamon.
• To make it nut-free, double-check that the gingerbread cookies do not contain nuts.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. For best texture, consume within the first 24-48 hours. Reheat is not recommended; serve chilled for the best flavor and consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought whipped cream instead of whipping my own?

While store-bought whipped cream can be used in a pinch, freshly whipped cream usually gives a better texture and stability to the tiramisu filling.

Is it safe to use raw egg yolks in this recipe?

This recipe uses raw egg yolks, which are traditional in tiramisu. To reduce risk, consider using pasteurized eggs or egg yolk substitutes designed for no-cook recipes.

Easy Gingerbread Tiramisu Recipe

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This Easy Gingerbread Tiramisu blends the festive flavors of gingerbread cookies and eggnog with the classic creamy mascarpone filling, layered with coffee and rum extract for a delightful holiday dessert. Lightly chilled and dusted with cocoa powder and crushed gingerbread, this tiramisu offers a perfect balance of spice, creaminess, and sweetness.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Tiramisu Cream

• 2 cups heavy cream
• 3 egg yolks
• 1 1/4 cups powdered sugar
• 2 1/4 cups mascarpone cheese
• 1/2 cup eggnog

For the Cookie Layer

• 40 gingerbread cookies
• 1/2 cup coffee (hot)
• 1 tsp rum extract

For Topping

• Cocoa powder, for dusting
• Crushed gingerbread cookies, for garnish

Instructions

1. Whip the cream: In a mixing bowl, whip the heavy cream using a hand mixer until stiff peaks form. Set aside carefully to maintain the whipped texture.
2. Prepare the mascarpone mixture: In a separate bowl, combine the egg yolks and powdered sugar. Mix until pale yellow and creamy. Add the mascarpone cheese to this mixture and whip until smooth and free of lumps.
3. Fold the mixtures: Gently fold the whipped cream into the mascarpone and egg yolk mixture until fully combined and no streaks remain, creating a light tiramisu filling.
4. Mix dipping liquid: In a small bowl, combine hot coffee, rum extract, and eggnog, mixing thoroughly to create a flavorful soaking liquid for the cookies.
5. Set up layering station: Prepare a 9×9 inch baking dish along with the tiramisu filling, gingerbread cookies, and the coffee mixture for dipping.
6. Dip and layer cookies: Quickly dip each gingerbread cookie fully into the coffee mixture, then place a layer of approximately 9 cookies at the bottom of the baking dish, filling any gaps with smaller cookies to cover the surface completely.
7. Add filling layer: Spread an even layer of the tiramisu filling over the cookies to cover them entirely.
8. Repeat layering: Continue alternating layers of dipped gingerbread cookies and tiramisu filling, building about 4 to 5 layers total, ensuring the final layer is the tiramisu cream.
9. Top and garnish: Sift cocoa powder evenly over the top tiramisu layer, and sprinkle with crushed gingerbread cookies for added texture and decoration.
10. Chill: Place the tiramisu in the refrigerator and let it chill for at least 1 hour and 30 minutes to set and allow flavors to meld.
11. Serve: Remove from the fridge and serve chilled by spoonfuls to enjoy the creamy, spicy layers.

Notes

• Ensure cookies are dipped quickly to avoid becoming too soggy and breaking apart.
• Use fresh, room temperature mascarpone for best blending results.
• For a boozier version, you may add a tablespoon of dark rum in the coffee mixture.
• This dessert is best consumed within 2 days of preparation for optimal freshness.
• Use freshly brewed hot coffee for better soaking and flavor infusion.

Keywords: gingerbread tiramisu, holiday dessert, mascarpone dessert, easy tiramisu recipe, festive dessert