This Easy Gingerbread Tiramisu has become my favorite holiday shortcut when I want something festive without spending hours in the kitchen. I first put this together on a blustery December afternoon when I had a jar of leftover eggnog and a box of store-bought gingerbread cookies tucked away. The flavors — warm molasses, ginger and cinnamon from the cookies, the silky tang of mascarpone, and the richness of whipped heavy cream — married so well that I immediately knew I had a keeper. It’s one of those desserts that feels elegant enough for guests but easy enough for a weeknight treat.

What makes this version special is its simplicity and the layered contrast of textures: crisp-spiced cookies that soften to cake-like layers when dipped briefly in hot coffee and eggnog, and a custardy mascarpone filling lightened with whipped cream. Over the years I’ve served this at cookie exchanges and family gatherings; it’s a crowd-pleaser, and even folks who say they don’t like eggnog end up asking for seconds. The recipe is forgiving — you can use different cookies or adjust the spices — and it stores well, which makes it perfect for planning ahead during busy holiday weeks.

Ingredients

• Heavy cream (2 cups): Use full-fat heavy whipping cream for stable peaks and a rich mouthfeel. Brands like Horizon or Organic Valley whip well and add a silky finish without tasting overly sweet.
• Egg yolks (3): They add body and a custardy depth to the mascarpone mixture — use room temperature yolks so they blend smoothly and avoid lumps.
• Powdered sugar (1 1/4 cups): Sift if it’s lumpy. Powdered sugar dissolves quickly and gives the filling a smooth, not-grainy texture compared to granulated sugar.
• Mascarpone cheese (2 1/4 cups): Choose full-fat mascarpone for the classic flavor; brands like BelGioioso or Galbani are reliable. Let it come to room temperature for easy blending.
• Eggnog (1/2 cup): Store-bought eggnog adds holiday spice and sweetness to the soaking liquid — use chilled or at room temp depending on how quickly you’re assembling.
• Gingerbread cookies (40 pieces): Crisp, firm cookies work best for layering; soft cookies may disintegrate when dipped. Trader Joe’s or store-bought ginger snaps with molasses work well.
• Hot coffee (1/2 cup): Strong brewed coffee or espresso provides the bitter backbone that balances the sweetness — use freshly brewed and hot so the cookies absorb quickly.
• Rum extract (1 tsp): Adds warm, boozy notes without alcohol. For adults, swap for 1–2 tbsp dark rum if you prefer.
• Cocoa powder, crushed gingerbread cookies (for topping): Use unsweetened cocoa for a dusting and crushed cookies to add crunch and visual interest.

Instructions

Whip the cream: Chill the mixing bowl and beaters for 10 minutes if possible. Pour 2 cups of heavy cream into the chilled bowl and whip on medium-high with a hand mixer until stiff peaks form — you want peaks that hold shape and don’t collapse. This gives structure when folded into the mascarpone base; overwhipping will start to grain, so stop once peaks are firm but still glossy (about 3–4 minutes). Make the mascarpone base: In a separate bowl whisk together 3 egg yolks and 1 1/4 cups powdered sugar until pale and slightly thickened (about 2 minutes). Add 2 1/4 cups room-temperature mascarpone and beat until smooth and lump-free. The yolks provide richness and the sugar stabilizes the mixture — avoid overbeating which can cause the mascarpone to become grainy. Fold together: Gently fold the whipped cream into the mascarpone mixture in two additions using a rubber spatula. Use an under-and-over folding motion to keep as much air as possible; stop when no streaks remain. This step ensures a light, mousse-like filling that still holds up between cookie layers. Prepare the dipping liquid: In a shallow bowl combine 1/2 cup hot brewed coffee, 1/2 cup eggnog, and 1 teaspoon rum extract. Mix thoroughly so the flavors are evenly distributed. Keep the coffee hot so the cookies absorb quickly without falling apart. Assemble the layers: Dip each gingerbread cookie fully but quickly into the coffee mixture — about 1 second per side — and arrange a single layer in the bottom of a 9×9 baking dish. Spread an even layer of the mascarpone-cream mixture over the cookies. Repeat with more dipped cookies and filling to create 4–5 layers; finish with a top layer of filling. Finish and chill: Sift unsweetened cocoa powder evenly over the top and scatter crushed gingerbread cookies for texture. Cover and refrigerate for at least 1½ hours or overnight; chilling lets the cookies soften to a cake-like texture and allows flavors to meld.

Storage Tips

Store leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days. If you plan to freeze, cut into individual portions and wrap each piece in plastic followed by foil; freeze up to 3 months. Thaw overnight in the refrigerator before serving — avoid microwaving frozen slices which can make the texture soggy. For best presentation, add fresh cocoa powder and a sprinkle of crushed cookies just before serving.

Ingredient Substitutions

If mascarpone is hard to find, blend 1 3/4 cups cream cheese with 1/2 cup heavy cream and 2 tablespoons unsalted butter to approximate the texture and flavor (bring to room temp and beat smooth). For an alcohol-forward flavor, replace rum extract with 2 tablespoons dark rum. Swap eggnog for half-and-half plus a pinch of ground nutmeg if you want a lighter soak. Use gluten-free ginger snaps and certified gluten-free powdered sugar to make a gluten-free version, keeping in mind texture changes with different cookie types.

Serving Suggestions

Serve in shallow dessert bowls or scoop directly from the dish with a broad spoon. Garnish with a dusting of cocoa, a few whole gingerbread cookies on the side, and a sprig of fresh mint for color. Pair with strong black coffee or a small glass of spiced rum for adults. This dessert works well after a rich holiday meal — offer small portions alongside fresh fruit to balance the richness.

Cultural Background

Tiramisu is a classic Italian layered dessert traditionally made with ladyfingers, espresso, mascarpone, eggs and cocoa. This variation swaps ladyfingers for gingerbread cookies and introduces eggnog — an Anglo-American holiday staple — to create a seasonal hybrid. The combination honors tiramisu’s roots in layering creamy and absorbent textures while celebrating northern European winter spices common in gingerbread.

Seasonal Adaptations

In winter, emphasize warming spices: add a pinch of ground cloves and allspice to the soaking liquid. For spring, swap eggnog for lightly sweetened vanilla cream and use lemon zest sprinkled between layers for brightness. For a chocolate-forward holiday version, stir 2 tablespoons cocoa powder into the mascarpone mixture before folding in whipped cream.

Meal Prep Tips

Assemble up to 24 hours ahead and refrigerate; flavors benefit from resting time. If preparing for a party, layer the dessert in individual serving glasses the day before — they’re easier to transport and make plating unnecessary. Keep the topping separate until right before serving to preserve a fresh appearance; add cocoa and crushed cookies just before serving.

Make this recipe your own: try different cookies, add a splash of liqueur, or swap toppings. The dessert scales easily and rewards small adjustments with big flavor. Enjoy sharing it with friends and family — it's one of those comforting dishes that brings people back to the table.