Why You’ll Love This Recipe

I enjoy this recipe because it offers all the elegance of tiramisu with a seasonal twist that makes it perfect for holiday gatherings. I love how the molasses and spices deepen the flavor without making it heavy, and how the mascarpone and whipped cream keep every layer light and silky. I also appreciate that it can be made ahead, making holiday entertaining so much easier.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

6 large egg yolks
1/2 cup sugar
2 tablespoons molasses
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
16 ounces mascarpone cheese, softened
2 1/2 cups whipping cream, divided
2 (7.05 ounce) packages crisp ladyfingers, such as Vincenzovo® brand
3 cups strong brewed coffee, cooled
1 to 2 gingersnap cookies, for garnish

Directions

1. I fill a large saucepan with a few inches of water and bring it to a boil over medium heat.

2. I place a bowl or double boiler insert over the saucepan, making sure it doesn’t touch the water. I add the egg yolks and sugar and whisk until smooth and the sugar dissolves, about 4 to 5 minutes.

3. I remove the bowl from the heat and mix in the molasses, cinnamon, ginger, allspice, nutmeg, salt, and vanilla.

4. I transfer the mixture to a bowl if needed, cover it, and refrigerate until completely cool, about 25 minutes.

5. I beat the mascarpone into the cooled egg mixture with an electric mixer on medium until smooth.

6. In a separate bowl, I whip 2 cups of cream to stiff peaks and fold it gently into the mascarpone mixture. I set this aside.

7. I dunk one third of the ladyfingers, one at a time, into the cooled coffee and arrange them in an even layer in a 9×13-inch baking dish.

8. I spread 2 cups of the mascarpone mixture over the soaked ladyfingers.

9. I repeat with another layer of soaked ladyfingers and mascarpone mixture.

10. I top with the remaining soaked ladyfingers to make a total of three layers of ladyfingers.

11. I spread another 2 cups of mascarpone mixture over the top, leaving about 1 1/2 cups remaining.

12. I whip the remaining 1/2 cup whipping cream to stiff peaks and fold it into the remaining mascarpone mixture. I spread this over the top layer.

13. I chill the tiramisu for at least 4 hours or overnight so it sets properly.

14. I finely crush the gingersnaps and sift them over the top before serving.

Servings and Timing

This recipe makes 12 servings.
Prep time: 30 minutes
Cook time: 5 minutes
Cool time: 25 minutes
Chill time: 4 hours
Total time: 5 hours

Variations

I sometimes add a splash of rum or coffee liqueur to the brewed coffee for a deeper flavor. When I want more spice, I increase the ginger or cinnamon. I also like using espresso for a stronger coffee punch. For a lighter version, I fold in a bit more whipped cream to soften the mascarpone layers. If I want extra texture, I add crushed gingersnaps between the layers as well as on top.

Storage/Reheating

I store the tiramisu tightly covered in the refrigerator for up to 3 days. Since it’s a chilled dessert, I never reheat it, but I do serve it straight from the fridge or let it rest for 10 minutes at room temperature for a slightly softer texture. This dessert doesn’t freeze well because the mascarpone mixture can separate.

FAQs

Can I make this tiramisu ahead of time?

Yes, I prefer making it the night before so the layers have time to set.

Can I use soft ladyfingers instead of crisp ones?

I can, but the crisp variety holds up better when soaked.

Can I substitute cream cheese for mascarpone?

I can, but mascarpone gives a smoother, more traditional texture.

How strong should the coffee be?

I use very strong brewed coffee so the flavor stands out against the cream layers.

Can I add more spices?

Yes, I adjust cinnamon and ginger to suit my taste.

Can this be made in individual cups?

Absolutely, I layer it in small glasses for individual portions.

How do I keep the ladyfingers from getting soggy?

I dip each one quickly rather than soaking them.

Can I skip the molasses?

I don’t recommend skipping it because it adds signature gingerbread depth.

What can I use instead of gingersnaps on top?

Crushed speculoos cookies or cinnamon graham crackers work nicely.

Conclusion

I love how this gingerbread tiramisu marries holiday warmth with classic tiramisu creaminess. It’s festive, comforting, and make-ahead friendly—perfect for a holiday meal or an indulgent treat alongside a cup of coffee.