Gingerbread Tiramisu

by | Dec 19, 2014 | 25 comments

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!

Gingerbread Tiramisu - Cook Republic

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. And it is one of the most special recipes from my cookbook Tasty Express (which is now available on Book Depository with Worldwide Free Shipping + If you still want to gift this for Christmas, links to buy the Ebook versions for Kindle and iTunes are here). My cookbook with 85 plant based, easy recipes like this one and extras would make a lovely stocking filler so grab it now for all your besties (signed and gift wrapped).

 

Hope you enjoy this little offering for Christmas. From our home to yours, wish you all a Merry Christmas and Happy Holidays! xx

 

Gingerbread Tiramisu - Cook Republic

Gingerbread Tiramisu - Cook Republic

 

Update - The new January 2015 issue of Inside Out magazine has a generous spread of our kitchen renovation story with heaps of before and after pictures and a lovely interview with yours truly. Grab a copy to read all about it. Dutch ELLE also did a spread and book extract, so friends in Netherlands make sure you grab a copy to get some delicious recipe offerings from my book.

 

Inside Out January 2015 Cook Republic Feature

Dutch ELLE Christmas 2014 Issue - Cook Republic/Tasty Express

 

If you make this Gingerbread Tiramisu and love it (how can you not!!!), please leave me your feedback in the comment/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

 

GINGERBREAD TIRAMISU

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A show stopping and incredibly easy dessert of a traditional Italian Tiramisu gets a Christmas makeover with the addition of gingerbread layers. Totally addictive!    
Print Recipe Rate / Comment
Author: Sneh
Course // Christmas, Dessert
Cuisine // Vegetarian
Total Time: 22 hours 51 minutes
Servings: 12

Ingredients

  • 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

Instructions

  • 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.

Notes

Mix 3-4 teaspoons instant coffee in 1 cup (250ml) hot water.
You can layer this dessert in individual dessert cups or mason jars and top with fresh cherries.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

25 Comments
  1. Coco in the Kitchen

    Sneaking gingerbread cookies into the mix makes this tiramisu so seasonal & festive.
    I will have to taste this very, very soon!

    Reply
  2. Baby June

    Wow that sounds incredible! I love plain tiramisu, but with gingerbread?? awesome! 🙂

    Reply
  3. Lizzy (Good Things)

    Oh, nice one! Seasons eatings to you and yours xo

    Reply
  4. Laura (Tutti Dolci)

    I love this holiday spin on tiramisu, a lovely dessert!

    Reply
  5. Rosa

    A wonderful idea! This festive Tiramisù must taste heavenly.

    Happy Holidays!

    Cheers,

    Rosa

    Reply
  6. Vickie

    sounds delicious 🙂

    Reply
  7. Deepa@onesmallpot

    Clever and fabulous recipe Sneh!
    Merry Christmas!

    Reply
  8. Maureen | Orgasmic Chef

    I like this tiramisu better than the original version. Definitely a top drawer dessert for this time of year.

    Reply
  9. Lail | With A Spin

    Sneaking in gingerbread to Tiramisu is brilliant. Sounds fascinating.

    Reply
  10. Amanda @ Gourmanda

    I love the photos of your kitchen in Inside Out! Simple stunning.

    Reply
  11. Katie

    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!

    Reply
    • Sneh

      It is also known as single cream. Basically you just need cream, whipping cream, thickened cream, double cream all work well.

      Reply
  12. Tori@Gringalicious.com

    This looks incredible! Gourgeous Photos!

    Reply
  13. Christina @ The Beautiful Balance

    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.

    Reply
  14. Anna

    That tiramisu looks beautiful! My aunt also makes a very good tiramisu, I'll have to send her this recipe.

    Reply
  15. milkteaxx

    this is such a brilliant idea, it would definitely cut through the richness of a traditonal tiramisu!

    Reply
  16. Lee

    What a great tale on the traditional Tiramisu, will have to give this recipe a try. I love the taste of ginger in cakes.

    Reply
  17. Bhavna

    Yum, who doesn't love a good Tiramisu. Love your posts as always Sneh.

    Reply
  18. Gourmet Getaways

    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

    Reply
  19. Bec

    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

    Reply
  20. vegeTARAian

    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!

    Reply
  21. Trisha

    this looks so so divine. I love tiramisu and this is so beautifully made.

    Reply
  22. Sarah

    How far in advance could I make this and keep it refrigerated for before it might become soggy?

    Reply
    • Sneh

      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

      Reply

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