Description
This Easy Gingerbread Tiramisu recipe combines the classic creamy texture of tiramisu with the warm, spicy flavors of gingerbread and festive eggnog. Perfect for holiday gatherings, this no-bake dessert layers gingerbread cookies dipped in a coffee and eggnog mixture with a luscious mascarpone and whipped cream filling, topped with cocoa powder and crushed gingerbread for a delightful seasonal treat.
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
Soaking Mixture
- 1/2 cup hot coffee
- 1 tsp rum extract
Assembly
- 40 gingerbread cookies
- Cocoa powder, for dusting
- Crushed gingerbread cookies, for garnish
Instructions
- Whip the Cream: In a mixing bowl, use a hand mixer to whip the heavy cream until stiff peaks form. Set aside the whipped cream for later use.
- Prepare Egg and Mascarpone Mixture: In a separate bowl, whisk together the egg yolks and powdered sugar until the mixture is pale yellow and combined. Add the mascarpone cheese and whip until the mixture is smooth and free of lumps.
- Combine Mixtures: Gently fold the whipped cream into the egg and mascarpone mixture until fully combined and no streaks remain, creating a light and airy tiramisu filling.
- Make Soaking Liquid: In a small bowl, stir together the hot coffee, rum extract, and eggnog thoroughly to create the soaking liquid for the gingerbread cookies.
- Prepare Assembly Station: Arrange your 9×9 inch baking dish and gather the tiramisu filling, gingerbread cookies, and soaking mixture for easy layering.
- Dip and Layer Cookies: Quickly dip each gingerbread cookie into the coffee mixture, ensuring it’s fully coated but not soggy. Place nine cookies in a single layer covering the bottom of the baking dish. Adjust arrangement for cookies of varying sizes or shapes to fill the space evenly.
- Add First Filling Layer: Spread an even layer of the whipped tiramisu filling over the dipped gingerbread cookies.
- Repeat Layers: Continue layering by alternating dipped cookies and filling until you have about 4-5 layers, with the final top layer being the tiramisu filling.
- Finish with Toppings: Sift cocoa powder evenly over the top layer of filling. Sprinkle crushed gingerbread cookies over the cocoa powder for added texture and flavor, if desired.
- Chill: Place the assembled tiramisu in the refrigerator to chill and set for 1 hour and 30 minutes.
- Serve: Remove from the fridge and serve by the spoonful, enjoying the harmonious layers of creamy mascarpone, eggnog, coffee, and gingerbread.
Notes
- Use freshly brewed hot coffee for the soaking liquid to enhance the flavor.
- To avoid soggy cookies, dip gingerbread cookies quickly and do not soak them for too long.
- For a boozy twist, add a tablespoon of dark rum to the soaking mixture.
- This dessert can be made a day ahead to deepen flavors and save time.
- Ensure eggs are fresh and consider using pasteurized eggs for safety.
- Adjust the sweetness by varying the powdered sugar amount according to taste.
