This easy gingerbread tiramisu has become my favorite way to welcome the first chilly nights of the season. I first put it together during a small holiday lunch when I wanted something familiar but just different enough to surprise my guests. The idea came from pairing the warm molasses and spice of gingerbread cookies with the creamy, boozy notes of a classic layered dessert. It hit the table steaming with aroma from the coffee and eggnog dip, and everyone immediately asked for the recipe. That warm, spiced cookie beneath velvety mascarpone and light whipped cream is comfort in every spoonful.

What makes this dish special is the marriage of textures and flavors: crisp-but-quickly-softened gingerbread that retains a gentle chew, a cloud of lightly sweetened whipped cream folded into rich mascarpone, and the faint warming of rum extract mingled with eggnog and coffee. I discovered how forgiving the assembly is — even slightly stale cookies become perfect after a quick dip — and the no-bake finish makes it a stress-free centerpiece for holiday gatherings. If you love tiramisu but want seasonal flair, this is a straightforward, crowd-pleasing route to serve something memorable.

Ingredients

• Heavy cream (2 cups): Use cold heavy whipping cream labeled "heavy cream" for best volume and stability when whipped. Cold cream whips faster and holds peaks, creating the light texture that makes the top airy.
• Egg yolks (3): Separate carefully and use fresh yolks at room temperature to blend smoothly with the sugar and mascarpone. If concerned about raw yolks, use pasteurized yolks or omit and slightly increase mascarpone and cream.
• Powdered sugar (1 1/4 cups): Also called confectioners' sugar; it dissolves quickly into the yolks and mascarpone and keeps the filling silky without graininess.
• Mascarpone (2 1/4 cups): Full-fat mascarpone gives the signature richness. Look for well-sealed tubs from reliable brands and bring it to room temperature for easier whisking into the yolk mixture.
• Eggnog (1/2 cup): Choose a quality refrigerated eggnog for depth of flavor; it adds holiday spice and sweetness when mixed with the coffee soak.
• Gingerbread cookies (about 40): Use firm, circular gingerbread or molasses cookies — store-bought work perfectly. If sizes vary, trim or overlap to fill the pan evenly.
• Hot coffee (1/2 cup): Strong brewed coffee or espresso works best for flavor contrast. Serve warm but not boiling to avoid over-saturating cookies immediately.
• Rum extract (1 teaspoon): Provides the aromatic warmth of rum without alcohol; replace with 2 tablespoons dark rum if preferred.
• Cocoa powder and crushed gingerbread cookies: For dusting and a crunchy crumble on top, use unsweetened cocoa and a few extra cookies crushed to sprinkle before serving.

Instructions

Whip the cream: Pour 2 cups of cold heavy cream into a chilled mixing bowl. Using a hand mixer, beat on medium-high until soft peaks form, then add 1/4 cup of the powdered sugar and continue until stiff peaks hold but the cream remains glossy. Be careful not to overbeat into butter — stop once the peaks stand upright when the beaters are lifted. Make the yolk-mascarpone base: In a separate bowl, whisk together 3 egg yolks and the remaining 1 cup of powdered sugar until the color lightens to a pale yellow and the sugar is dissolved. Add 2 1/4 cups room-temperature mascarpone and beat slowly until smooth and lump-free; take care not to over-aerate the mascarpone so the mixture stays dense and creamy. Fold in the whipped cream: Gently fold the whipped cream into the mascarpone mixture in three additions. Use a rubber spatula and a light hand, cutting through the center and sweeping around the sides until no streaks remain — this preserves volume while creating a unified, silky filling. Prepare the coffee-egg nog dip: In a shallow bowl, combine 1/2 cup hot brewed coffee, 1/2 cup eggnog, and 1 teaspoon rum extract. Stir until uniform. The liquid should be hot but not boiling; a short dip keeps the cookies slightly firm while infusing flavor. Assemble the first layer: Set out a 9×9-inch baking dish. Quickly dip each gingerbread cookie into the coffee mixture — submerge briefly, 1 to 2 seconds, then place the cookie in the dish. Arrange nine cookies across the bottom, trimming or overlapping as needed to create a flat, even base. Layer the filling: Spread a generous layer of the mascarpone-whipped filling over the cookies, smoothing to the edges. Use about one-third of the filling per layer so you have enough for multiple repetitions. Repeat and finish: Repeat dipping, arranging cookies, and adding filling until you reach the top of the dish — expect about 4 to 5 cookie layers and a final top layer of filling. The last layer should be all filling to create a smooth finish for dusting. Top and chill: Sift unsweetened cocoa powder over the final layer and sprinkle crushed gingerbread cookies for texture. Refrigerate uncovered for at least 1 1/2 hours to allow the layers to set. For best flavor and structure, chill 4 hours or overnight. Serve: Slice or scoop directly from the dish and serve cold. A small spoonful reveals alternating ribbons of spiced cookie and creamy filling; garnish with extra cookie crumbs or a light dusting of cocoa if desired.

Storage Tips

Store leftovers tightly covered in the refrigerator for up to 3 days; beyond that the cookies may become overly soft and the texture will change. For freezing, cover the dish with a double layer of plastic wrap and foil; freeze for up to 1 month. Thaw in the refrigerator overnight and refresh the cocoa dusting before serving. When reheating, this is best served cold — avoid warming as the structure and taste will suffer.

Ingredient Substitutions

If you prefer to avoid raw yolks, replace the yolks and powdered sugar with 2 cups of mascarpone plus an extra 1/2 cup powdered sugar and a tablespoon of vanilla extract to maintain sweetness and texture. Swap rum extract for an equal amount of brandy or 2 tablespoons of dark rum for authentic warmth. Use decaf coffee or strong rooibos tea as a caffeine-free soak. For dairy-free, choose a high-fat coconut cream and a dairy-free mascarpone alternative, but be aware the flavor will shift away from classic tiramisu.

Serving Suggestions

Serve this dessert chilled in shallow bowls or scoop directly from the 9×9 pan for a rustic look. Garnish with a dusting of cocoa, extra crushed gingerbread, or a few sugared cranberries for color during holiday gatherings. Pair with black coffee, a spiced tea, or after-dinner liqueur like amaro or coffee liqueur for a harmonious finish. This dessert makes an elegant finish to holiday dinners or a cozy weekend brunch treat.

Cultural Background

Tiramisu is an Italian layered dessert traditionally made with coffee-soaked ladyfingers and mascarpone cream. This gingerbread adaptation borrows the technique — dipping cookies in liquid, layering with rich cream, and chilling — while swapping seasonal flavors rooted in northern European gingerbread traditions. The result is a fusion that honors Italian technique and American holiday baking, creating a nostalgically flavored dessert for colder months.

Seasonal Adaptations

For winter holidays emphasize warm spices: add a pinch of ground ginger and cinnamon to the mascarpone mixture or use spiced eggnog. In summer, lighten the dish with a vanilla custard base and swap gingerbread for spiced shortbread cookies, plus a citrus-infused coffee soak. Consider topping with toasted nuts or candied citrus depending on the occasion to make the dessert feel tailored to the season.

Meal Prep Tips

Prep components ahead: whip the cream and make the mascarpone-yolk mixture a day in advance and keep them refrigerated separately. Crush extra cookies for topping and pre-brew coffee to cool slightly before assembling. When ready to finish, assemble the layers and chill. Portion into individual ramekins if you prefer grab-and-go servings — cover each with plastic wrap and chill up to 24 hours for easy entertaining.

This gingerbread tiramisu is the kind of dessert that feeds both the heart and the stomach — familiar, a little indulgent, and always a welcome centerpiece at the table. Give it a try this season and make it your own with a favorite cookie or extract swap. There’s something joyful about sharing a layered treat that tells a story with every bite.