This gingerbread tiramisu became my unexpected holiday showstopper the first winter I wanted a dessert that felt both nostalgic and elegant. I grew up with flaky sponge tiramisù and the spicy molasses cookies my grandmother baked every December; one evening I dipped a leftover gingerbread cookie into espresso and imagined the warm spices folded into velvety mascarpone. The result was exactly what my family needed — familiar spice notes paired with the lush, creamy mouthfeel of a traditional Italian dessert, but far easier to assemble than baking layers of cake.

What makes this version special is the balance: robust coffee lifts the deep ginger-molasses flavor of the cookies, while beaten heavy cream and mascarpone enriched with egg yolks and a splash of eggnog give the filling a light, billowy texture. It never fails to make guests smile — the first spoonful is always the most magical, when you taste cinnamon, ginger, and the whisper of rum extract alongside the chilled cream. I usually make it for holiday gatherings, but it’s just as welcome on a cold weeknight when you want something comforting with a grown-up finish.

Ingredients

• Heavy cream (2 cups): Use cold, full-fat heavy whipping cream for the best volume and stable peaks; chilled bowls and beaters help it whip faster. Brands I like are Organic Valley or Horizon.
• Egg yolks (3 large): They add richness and structure to the mascarpone base; separate while the eggs and utensils are cool to keep the whites usable for other recipes.
• Powdered sugar (1 1/4 cups): Also called confectioners’ sugar; it dissolves easily and keeps the filling smooth. Sift if clumpy.
• Mascarpone cheese (2 1/4 cups): Look for full-fat mascarpone in a tub — it should be creamy and spoonable. Brands like Galbani or BelGioioso work well.
• Eggnog (1/2 cup): Use well-chilled, store-bought or homemade for a richer holiday note; low-fat versions will thin the mixture.
• Gingerbread cookies (about 40): Store-bought round or rectangular gingerbread work fine; choose sturdy cookies that can be briefly dipped without falling apart.
• Hot coffee (1/2 cup): Freshly brewed and hot — use a strong brew or espresso for pronounced coffee flavor. Decaf is fine if preferred.
• Rum extract (1 teaspoon): Adds a boozy warmth without alcohol volume; substitute 1 tablespoon dark rum if you prefer real spirit.
• Crumble topping: Unsweetened cocoa powder for dusting and crushed gingerbread cookies for texture and garnish.

Instructions

Whip the cream: Chill a medium mixing bowl and beaters in the freezer for 10 minutes. Pour in 2 cups cold heavy cream and beat on medium-high until stiff peaks form — when you lift the beaters the cream should hold a pointed peak without collapsing. This takes about 3–5 minutes with a hand mixer. Be careful not to overwhip into butter. Make the mascarpone base: In a separate bowl, whisk 3 egg yolks with 1 1/4 cups powdered sugar until pale and slightly thickened (about 2–3 minutes). Add 2 1/4 cups mascarpone and whisk until smooth and lump-free; the mixture should be silky with no graininess from the sugar. If the mascarpone is very cold, let it sit at room temperature for a few minutes for easier blending. Fold cream into mascarpone: Gently fold the whipped cream into the mascarpone-egg mixture using a spatula. Use wide, sweeping strokes to combine until uniform and no streaks remain; avoid stirring rapidly to keep the mixture airy. The texture should be light but rich, similar to a thick mousse. Prepare coffee dip: Combine 1/2 cup hot coffee, 1/2 cup eggnog, and 1 teaspoon rum extract in a shallow bowl. The liquid should be hot but not boiling — this warms the cookies briefly and helps dissolve volatile aromas into the dessert. Assemble the layers: Set a 9x9-inch baking dish on the counter. Quickly dip each gingerbread cookie into the coffee mixture — fully but briefly, about 1 second per side for a crisp cookie, 2–3 seconds if the cookie is thick. Line the bottom in a single layer (about 9 cookies depending on size). Spread a generous layer of the mascarpone mixture over the cookies. Repeat with 3–4 more layers, finishing with the mascarpone on top. Smooth the surface with an offset spatula. Finish and chill: Sift unsweetened cocoa powder evenly over the top and sprinkle with crushed gingerbread cookies for extra texture. Cover tightly with plastic wrap and chill in the refrigerator for at least 1.5 hours — overnight is ideal for flavors to meld and the cookies to soften to a tender cake-like texture.

Storage Tips

Keep the tiramisu refrigerated, tightly covered with plastic wrap or an airtight lid. In a shallow 9x9 dish, it will hold its shape best when left undisturbed; avoid storing near strong-smelling foods. It keeps well for up to 3 days — after that the cookies continue to soften and the texture becomes more pudding-like. For longer storage, freeze the assembled dessert for up to 1 month: wrap the dish securely in plastic and foil. Thaw in the refrigerator overnight and sift fresh cocoa just before serving to revive the presentation.

Ingredient Substitutions

If you cannot find mascarpone, blend 1 cup cream cheese with 1/2 cup heavy cream and a tablespoon of sour cream to mimic the tang and texture, though it will be slightly firmer. Swap eggnog for whole milk with a tablespoon of molasses for similar holiday notes. Use gluten-free gingerbread cookies to make the dish gluten-free; keep in mind they may absorb liquid differently, so dip more briefly. For an alcohol-free option, omit rum extract or use vanilla extract instead.

Serving Suggestions

Serve chilled by the spoonful in shallow dessert bowls or cut into squares from the 9x9 dish. Pair with dark roast coffee or spiced tea to echo the dessert’s flavors. Garnish each portion with a dusting of cocoa, a small sprinkle of crushed gingerbread, and a sliver of candied orange peel for brightness. For holiday gatherings, place in the center of the table on a festive platter so guests can help themselves.

Cultural Background

This dish is a playful fusion: tiramisu is an Italian layered dessert whose name means "pick me up" and traditionally uses espresso and ladyfingers, while gingerbread has deep roots across Northern Europe with molasses and warming spices. Combining them creates an Italian-American holiday hybrid — familiar tiramisu technique but celebrating the seasonal spice profile of gingerbread cookies that many families bake every winter.

Seasonal Adaptations

In summer try swapping gingerbread for lighter speculoos or cinnamon graham crackers and replace eggnog with spiced cold brew for a chilled summertime twist. For Thanksgiving, fold a tablespoon of pumpkin puree and a pinch of pumpkin spice into the mascarpone for a pumpkin-gingerbread mashup. For a more adult winter version, soak cookies in coffee mixed with 2 tablespoons dark rum instead of rum extract.

Meal Prep Tips

Prepare the mascarpone base and whipped cream up to 24 hours in advance—store each covered separately in the refrigerator and fold together just before assembling to maintain peak volume. Brew the coffee and combine the dipping liquid while the cream chills. Assemble the dessert in the morning for evening entertaining; an overnight chill improves slicing and flavor. Use clear glass dishes to show the layers, and label containers if transporting to events.

This gingerbread tiramisu celebrates easy assembly and showstopping flavor: spiced cookies, lush mascarpone, and coffee work together in a make-ahead dessert that feels both classic and new. I hope it becomes one of your holiday traditions — customizable, forgiving, and always a conversation starter.