Homemade Gingerbread Tiramisu

Make a cozy Homemade Gingerbread Tiramisu with soft gingerbread cookies, rich mascarpone and warm spice. Easy prep. No bake. Perfect for busy families.

I made this Gingerbread Tiramisu because I wanted a holiday dessert that felt warm and comforting but still easy to put together. I love classic tiramisu and knew a gingerbread twist would bring a cozy flavour that fits the season without adding work. My home smelled like Christmas from the very first step.

The mix of soft gingerbread cookies, creamy filling and gentle spice made this a favourite fast. My family finished their plates without a single pause. They asked for seconds and even asked if I would make it again the next day. That told me all I needed to know.

This dessert works for busy days when you want a sweet treat without fuss. It chills in the fridge while you finish dinner or relax with a cup of tea. It has familiar flavour with a holiday feel and brings everyone to the table with a smile.

Questions you may have about this recipe

Can I use store bought gingerbread cookies
Yes. Store bought works great and saves time.

Can I use strong coffee instead of espresso
Yes. Use cooled brewed coffee. Aim for a bold roast.

Can I make this the day before
Yes. It tastes even better the next day because the flavours blend.

Do I need alcohol for this recipe
No. You can leave it out or add a small amount of rum extract.

Can I freeze this
No. The texture will change after freezing.

What you need to make Homemade Gingerbread Tiramisu

Gingerbread cookies

Mascarpone cheese

Whipped cream

Powdered sugar

Strong coffee

Rum extract or vanilla extract

Ground cinnamon

Ground ginger

Ground nutmeg

Cocoa powder

Crumbled gingerbread for topping

How to make Gingerbread Tiramisu

Brew the coffee and let it cool. Add rum extract or vanilla extract to the coffee.

Whip the cream until soft peaks form.

Mix the mascarpone with powdered sugar, cinnamon, ginger and nutmeg.

Fold the whipped cream into the mascarpone mixture.

Dip each gingerbread cookie into the coffee for a quick second.

Place a full layer of dipped cookies in the bottom of a dish.

Spread half of the mascarpone mixture over the cookies.

Add another layer of dipped cookies.

Spread the remaining mascarpone mixture over the top.

Dust the surface with cocoa powder.

Sprinkle crumbled gingerbread over the cocoa.

Chill in the fridge for at least four hours before serving.

Tips

Keep the dipping fast so the cookies do not go soggy.

Use cold mascarpone because room temperature mascarpone turns runny.

Chill overnight for deeper flavour.

Add extra cinnamon if you want a stronger holiday scent.

Serve with hot coffee for a simple finish.

Reader Reviews

⭐⭐⭐⭐⭐ This felt like Christmas in a dish. Light. Sweet. Perfect with coffee. Linda P.

⭐⭐⭐⭐ Great flavour and easy steps. I would add a touch more cinnamon next time. Mark R.

⭐⭐⭐⭐⭐ My grandkids loved every bite. They asked for the recipe. Helen G.

⭐⭐⭐⭐ Smooth texture and warm spice. A little rich but wonderful in small servings. Doris M.

⭐⭐⭐⭐⭐ Best holiday dessert I have made in years. Simple. Reliable. Delicious. Pat S.

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