A creamy, spiced tiramisu that’s packed with gingerbread flavours is the holiday dessert you must try this season! With layers of coffee and cinnamon soaked ladyfingers, molasses mascarpone, and crushed gingersnaps, it’s like eating a spoonful of gingerbread latte.
Tiramisu makes for a wonderful, make-ahead dessert. Hosting a holiday dinner party? Make this recipe in advance and serve with a sprinkle of cinnamon and gingerbread cookies.
Related: Triple Gingerbread Bundt Cake Will Give You All the Holiday Feels
ingredients
directions
Store in the refrigerator for at least 4 hours or up to 2 days before serving.
Add the coffee, 6 tablespoons sugar and 2 teaspoons cinnamon to a small saucepan. Heat over medium-low until the sugar dissolves. Set aside to cool.
In a mixing bowl, add the mascarpone along with the molasses, ½ teaspoon cinnamon, ginger, and nutmeg. Fold together with a large rubber spatula until smooth and combined. Set aside.
Using an electric mixer or hand whisk, whip the heavy cream plus 2 tablespoons of granulated sugar until they hold medium peaks.
Fold the whipped cream into the mascarpone mixture until combined. Take care not to overmix or stir too vigorously or the whipped cream may deflate and the mixture will be too soft.
Dip both sides of a ladyfinger in the coffee syrup then place in the bottom of a 9 x 13-inch casserole pan or baking dish. Continue to dip until the bottom of the pan is covered with ladyfingers, trimming them as needed.
Scoop about ⅓ of the mascarpone mixture on top of the ladyfingers. Spread with an offset spatula until smooth.
Sprinkle the top with crushed gingersnaps.
Dip more ladyfingers in the coffee syrup to create another layer. Top with another ⅓ of mascarpone and spread into a thin layer. It’s okay if some of the ladyfingers aren’t completely covered.
Scoop the remaining mascarpone mixture into a piping bag fitted with a round tip. Holding the piping bag straight down, pipe dollops of mascarpone all over the top of the tiramisu.
Refrigerate for at least 4 hours or overnight.
When ready to serve, use a fine mesh sieve to sprinkle with a light dusting of ground cinnamon. Top with gingerbread cookies, as desired.
