Description
This Easy Gingerbread Tiramisu Recipe combines the classic Italian dessert with festive gingerbread flavors, layered with creamy mascarpone, whipped cream, and a hint of eggnog. Perfect for holiday gatherings, this no-bake tiramisu is simple to prepare and delivers rich, comforting flavors with a seasonal twist.
Ingredients
Scale
Tiramisu Mixture
- 2 cups heavy cream
- 3 egg yolks
- 1 1⁄4 cups powdered sugar
- 2 1⁄4 cups mascarpone cheese
- 1⁄2 cup eggnog
- 1 tsp rum extract
Dipping Mixture
- 1⁄2 cup hot coffee
Cookies and Toppings
- 40 gingerbread cookies
- Cocoa powder, for dusting
- Crushed gingerbread cookies, for crumble topping
Instructions
- Whip the Cream: In a mixing bowl, use a hand mixer to whip the heavy cream until stiff peaks form. Set the whipped cream aside carefully to maintain its texture.
- Prepare Egg Mixture: In a separate bowl, combine the egg yolks and powdered sugar. Whisk them together until the mixture becomes pale yellow and smooth. Add mascarpone cheese to this mixture and whip until it is smooth and free of lumps.
- Fold in Whipped Cream: Gently fold the whipped heavy cream into the egg and mascarpone mixture, combining them until fully integrated, with no streaks remaining.
- Make the Dipping Liquid: In a small bowl, mix hot coffee, rum extract, and eggnog thoroughly to create the dipping liquid for the cookies.
- Layer the Tiramisu: Prepare a 9×9-inch baking dish. Quickly dip each gingerbread cookie into the coffee mixture – ensure they are fully coated but do not soak for too long to prevent sogginess. Arrange 9 dipped cookies to cover the bottom of the dish.
- Add Tiramisu Filling: Spread an even layer of the whipped tiramisu filling over the dipped gingerbread cookies.
- Repeat Layers: Repeat the dipping and layering process, adding another layer of dipped cookies followed by tiramisu filling. Continue layering until you have about 4-5 layers, finishing with a final layer of filling on top.
- Top and Chill: Use a sifter to dust cocoa powder evenly over the top layer of filling. Sprinkle crushed gingerbread cookies on top for added texture and festive decoration. Refrigerate the tiramisu for at least 1 hour and 30 minutes to let the flavors meld and the dessert set.
- Serve: Remove from the refrigerator and serve chilled by spoonfuls, enjoying the creamy layers combined with warm gingerbread and eggnog flavors.
Notes
- Be careful not to soak the gingerbread cookies too long to avoid a soggy tiramisu.
- For a stronger coffee flavor, use espresso instead of regular coffee.
- The eggnog adds a seasonal twist, but it can be omitted or replaced with milk if preferred.
- This tiramisu is best served within 2 days of preparation for optimal freshness.
- If concerned about raw egg yolks, consider using pasteurized eggs.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 160mg
