Gingerbread Tiramisu is the Ultimate Holiday Dessert

Gingerbread tiramisu
Prep Time
30 min
10-12 servings

A creamy, spiced tiramisu that’s packed with gingerbread flavors is the holiday dessert you must try this season! With layers of coffee and cinnamon soaked ladyfingers, molasses mascarpone, and crushed gingersnaps, it’s like eating a spoonful of gingerbread latte.

Tiramisu makes for a wonderful, make-ahead dessert. Hosting a holiday dinner party? Make this recipe in advance and serve with a sprinkle of cinnamon and gingerbread cookies.

Related: Gingerbread Spiced Pound Cake is Perfect for Holiday Snacking



1 ½
cups warm coffee
cup granulated sugar, divided
2 ½
teaspoons cinnamon, divided
cups mascarpone, slightly softened
cup molasses (not blackstrap)
teaspoon ground ginger
teaspoon nutmeg
cups heavy cream
cup crushed gingersnaps
Gingerbread man cookies, to decorate



Store in the refrigerator for at least 4 hours or up to 2 days before serving.

Step 1

Add the coffee, 6 tablespoons sugar and 2 teaspoons cinnamon to a small saucepan. Heat over medium-low until the sugar dissolves. Set aside to cool.

Step 2

In a mixing bowl, add the mascarpone along with the molasses, ½ teaspoon cinnamon, ginger, and nutmeg. Fold together with a large rubber spatula until smooth and combined. Set aside.

Mascarpone mixture in a bowl
Step 3

Using an electric mixer or hand whisk, whip the heavy cream plus 2 tablespoons of granulated sugar until they hold medium peaks.

Step 4

Fold the whipped cream into the mascarpone mixture until combined. Take care not to overmix or stir too vigorously or the whipped cream may deflate and the mixture will be too soft.

Whipped cream and mascarpone mixture combined in a mixing bowl
Step 5

Dip both sides of a ladyfinger in the coffee syrup then place in the bottom of a 9 x 13-inch casserole pan or baking dish. Continue to dip until the bottom of the pan is covered with ladyfingers, trimming them as needed.

Cookies dipped in coffee lining the bottom of a baking dish
Step 6

Scoop about ⅓ of the mascarpone mixture on top of the ladyfingers. Spread with an offset spatula until smooth.

Ladyfingers topped with mascarpone mixture
Step 7

Sprinkle the top with crushed gingersnaps.

Crushed gingersnaps sprinkled over mascarpone mixture
Step 8

Dip more ladyfingers in the coffee syrup to create another layer. Top with another ⅓ of mascarpone and spread into a thin layer. It’s okay if some of the ladyfingers aren’t completely covered.

Step 9

Scoop the remaining mascarpone mixture into a piping bag fitted with a round tip. Holding the piping bag straight down, pipe dollops of mascarpone all over the top of the tiramisu.

Dollops of mascarpone topping tiramisu
Step 10

Refrigerate for at least 4 hours or overnight.

Step 11

When ready to serve, use a fine mesh sieve to sprinkle with a light dusting of ground cinnamon. Top with gingerbread cookies, as desired.

Gingerbread tiramisu topped with cinnamon and gingerbread men

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