Description
This Easy Gingerbread Tiramisu is a festive twist on the classic Italian dessert, combining layers of gingerbread cookies soaked in a spiced coffee and eggnog mixture, with smooth mascarpone cream. Perfect for holiday gatherings, this no-bake treat offers rich flavors of gingerbread and rum, complemented by a dusting of cocoa and cookie crumbles for added texture.
Ingredients
Scale
Tiramisu Mixture
- 2 cups heavy cream
- 3 egg yolks
- 1 1⁄4 cups powdered sugar
- 2 1⁄4 cups mascarpone cheese
- 1⁄2 cup eggnog
- 1 tsp rum extract
Cookie and Soaking Liquid
- 40 gingerbread cookies
- 1⁄2 cup coffee (hot)
Crumble Topping
- Cocoa powder (for dusting)
- Crushed gingerbread cookies (optional)
Instructions
- Whip the Cream: In a mixing bowl, use a hand mixer to whip the heavy cream until stiff peaks form. Set aside for later use.
- Prepare Egg Yolk Mixture: In a separate bowl, combine the egg yolks and powdered sugar. Mix thoroughly until the mixture lightens to a pale yellow shade.
- Add Mascarpone Cheese: Incorporate the mascarpone cheese into the egg yolk and sugar mixture. Whip until smooth and free of lumps.
- Fold in Whipped Cream: Gently fold the whipped cream into the mascarpone mixture until fully combined with no visible streaks.
- Make Soaking Liquid: In a small bowl, mix hot coffee, rum extract, and eggnog ensuring they are fully blended.
- Prepare Baking Dish and Layers: Arrange a 9×9 baking dish alongside the tiramisu mixture, gingerbread cookies, and soaking liquid for assembly.
- Dip and Layer Cookies: Quickly dip each gingerbread cookie into the hot coffee mixture, fully but briefly, to prevent sogginess. Place the cookies in a single layer at the bottom of the baking dish, fitting about 9 cookies.
- Add Filling Layer: Spread a layer of the whipped tiramisu mixture evenly over the dipped gingerbread cookies.
- Repeat Layers: Continue alternating layers of dipped gingerbread cookies and tiramisu filling, about 4-5 layers total, finishing with a final layer of filling on top.
- Top and Chill: Sift cocoa powder over the top layer of filling and sprinkle with crushed gingerbread cookies for texture if desired. Refrigerate the assembled tiramisu for at least 1 hour and 30 minutes to set.
- Serve: Remove from the refrigerator and serve the tiramisu by the spoonful, enjoying the rich layers of gingerbread and creamy eggnog flavors.
Notes
- Be careful not to over-soak the gingerbread cookies to avoid a soggy tiramisu.
- For extra flavor, try adding a splash of dark rum instead of rum extract.
- Ensure the cream is whipped to stiff peaks for a light and airy filling.
- This dessert can be prepared a day ahead for enhanced flavor melding.
- Use fresh gingerbread cookies to maintain firmness during dipping.
Nutrition
- Serving Size: 1 slice (approx. 150 g)
- Calories: 410
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 185 mg
