This Gingerbread Tiramisu is a no-bake, eggless, fuss-free Christmas dessert of your dreams. I must have made this close to 70-80 times now (not joking!) and it is a hit. EVERY SINGLE TIME! The secret ingredient is - crushed gingernut biscuits sprinkled between each layer as you put together this Tiramisu. It smells like Christmas and tastes like Christmas!
If there is one dessert you will make for Christmas, let it be this one. A Gingerbread Tiramisu that can be dressed up as a spectacular slab cake or in a small army of individual glass dessert cups as a rustic after-dinner treat that you won't be able to resist. This is my favourite dessert, the one that shall pass my lips on my last day if there is time for it. It is so popular in our home that I make it once every couple of months.
Come Christmas, it becomes extra special because of the generous smattering of spicy gingerbread flavours. It requires no baking, just mixing and chilling. Hope you enjoy this little offering for Christmas. From our home to yours, wish you all a Merry Christmas and Happy Holidays! xx
If you make this Gingerbread Tiramisu and love it (how can you not!!!), please leave me your feedback in the comments/ratings below. I love hearing from you. And don't forget to show off your Tiramisu creations by tagging me on Instagram #cookrepublic. I love seeing all that you cook and bake from the blog! xx
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- 500 g mascarpone
- 300 ml pouring cream
- 1 cup 250ml strong espresso coffee (see note)
- 1 cup 250ml marsala or any strong, sweet liqueur
- 500 g sponge fingers, Italian savoiardi biscuits
- 200 g gingernut, or gingerbread biscuits, crushed
- good quality cocoa powder, for dusting
- In a large bowl, beat the mascarpone and pouring cream with electric beaters for 2-4 minutes, until fluffy and light.
- Line the base of a rectangular serving dish (20 x 28cm x 6cm deep) with baking paper, letting it hang over the two long sides (This will make it easier to remove and handle the finished dessert from the dish for serving).
- Combine the coffee and marsala in a large shallow dish. Working one at a time, dip sponge fingers briefly into the coffee mixture and lay them over the entire base of the serving dish.
- Spread one third of the cream mixture on top in a smooth layer, and sprinkle with half the crushed gingernut biscuits.
- Dip the remaining sponge fingers in the coffee mixture and make another layer on top of the cream mixture. Top with half the remaining cream mixture, and sprinkle with remaining gingernut biscuits. Dip the remaining sponge fingers in the coffee mixture and lay the final layer over the crushed biscuits. Top with the remaining cream mixture. Smooth the surface, and dust generously with cocoa powder.
- Cover with cling wrap and chill in the fridge for at least 2 hours before serving. Use the overhanging paper to lift dessert out of the dish and cut into portions to serve.
How far in advance could I make this and keep it refrigerated for before it might become soggy?
Sarah, I have made this up to 1-2 days in advance and it keeps well. Trick is to dip biscuits super quick in the coffee mixture so they don't soak up too much liquid. This in turn will ensure that the Tiramisu is nice and just right for a couple of days rather than soggy with liquid oozing out. x
this looks so so divine. I love tiramisu and this is so beautifully made.
Wowser, your g-bread tiramisu sounds amazing! Strangely I don't drink coffee, I don't even really like the smell of it but dang it I LOVE me a tiramisu. Sounds like you're on to a major winner there, Sneh!
Here I am wishing it was Christmas time already so I could make this.. then realised I am a full yufnctioning adult that can make this cake any time of the year! It looks amazing! x
Wow, why did we see this just now?! Anyways, this is still perfect for any occasion and even without occasion. It's such a great treat!!! Thank you!
Julie & Alesah
Gourmet Getaways xx
Yum, who doesn't love a good Tiramisu. Love your posts as always Sneh.
What a great tale on the traditional Tiramisu, will have to give this recipe a try. I love the taste of ginger in cakes.
this is such a brilliant idea, it would definitely cut through the richness of a traditonal tiramisu!
That tiramisu looks beautiful! My aunt also makes a very good tiramisu, I'll have to send her this recipe.
I love how few ingredients are in this and how easy it is to throw together! Better yet, it's holiday themed! Swooning over this.
This looks incredible! Gourgeous Photos!
Hi! I'm from the U.S. and would love to make this for Christmas but I'm not sure what "pouring cream" is or what I could use in place of it if I can't find it. Please help!
It is also known as single cream. Basically you just need cream, whipping cream, thickened cream, double cream all work well.
I love the photos of your kitchen in Inside Out! Simple stunning.
Sneaking in gingerbread to Tiramisu is brilliant. Sounds fascinating.
I like this tiramisu better than the original version. Definitely a top drawer dessert for this time of year.
Clever and fabulous recipe Sneh!
sounds delicious 🙂
A wonderful idea! This festive Tiramisù must taste heavenly.
I love this holiday spin on tiramisu, a lovely dessert!
Oh, nice one! Seasons eatings to you and yours xo
Wow that sounds incredible! I love plain tiramisu, but with gingerbread?? awesome! 🙂
Sneaking gingerbread cookies into the mix makes this tiramisu so seasonal & festive.
I will have to taste this very, very soon!