Description
This Easy Gingerbread Tiramisu is a festive twist on the classic Italian dessert, layering gingerbread cookies soaked in coffee, rum extract, and eggnog with a luscious mascarpone and whipped cream filling. Perfect for holiday gatherings, it combines warm spices with creamy textures for a delightful treat that requires no baking.
Ingredients
Scale
Whipped Cream Mixture
- 2 cups heavy cream
- 3 egg yolks
- 1 1/4 cups powdered sugar
- 2 1/4 cups mascarpone cheese
Soaking Liquid
- 1/2 cup eggnog
- 1/2 cup hot coffee
- 1 tsp rum extract
Main Ingredient
- 40 gingerbread cookies
Topping
- Cocoa Powder, for dusting
- Crushed gingerbread cookies, for garnish
Instructions
- Whip the Cream: In a mixing bowl, whip the heavy cream with a hand mixer until stiff peaks form. Set aside gently to maintain fluffiness.
- Prepare the Mascarpone Mixture: In a separate bowl, whisk together egg yolks and powdered sugar until pale yellow and well combined. Add mascarpone cheese and whip until the mixture is smooth and free of lumps.
- Combine Mixtures: Fold the whipped cream into the mascarpone mixture gently until fully incorporated and no streaks remain.
- Mix Soaking Liquid: In a small bowl, combine hot coffee, rum extract, and eggnog, stirring well for an even soak flavor.
- Set Up Assembly Area: Arrange a 9×9 inch baking dish along with the tiramisu whipped mixture, gingerbread cookies, and soaking liquid nearby for easy layering.
- Dip Gingerbread Cookies: Quickly dip each gingerbread cookie into the soaking liquid thoroughly but briefly to avoid sogginess, then layer evenly across the bottom of the baking dish (about 9 cookies, adjusted to fill space).
- Layer Filling: Spread a layer of the whipped tiramisu filling evenly over the dipped cookies.
- Repeat Layers: Continue to dip and layer cookies followed by filling, making about 4-5 layers total, finishing with a final layer of filling on top.
- Add Toppings: Sift cocoa powder over the top layer of filling and sprinkle with crushed gingerbread cookies for texture and garnish.
- Chill: Cover the dish and refrigerate for at least 1.5 hours to allow flavors to blend and the dessert to firm up.
- Serve: Remove from fridge when ready and serve by the spoonful, enjoying the creamy, spiced layers.
Notes
- Ensure not to over-soak the gingerbread cookies to avoid mushy layers.
- You can substitute rum extract with actual rum for a boozier flavor if desired.
- For a non-alcoholic version, omit rum extract and use additional eggnog or a coffee substitute.
- The dessert can be made a day ahead to enhance the flavor melding.
- Use freshly brewed hot coffee for best soaking results.
