Eggnog Gingerbread Tiramisu Recipe layers spiced gingerbread with eggnog mascarpone and a kiss of coffee for a cozy, no-bake holiday dessert. It suits festive hosts and dessert fans who want big flavor with a total time of about 8 hours 25 minutes including chill. I tested it for my family party, and my aunt hid a second slice behind the salad bowl.
Easy Eggnog Gingerbread Tiramisu Recipe
Eggnog Gingerbread Tiramisu Recipe uses store-bought gingerbread or gingersnaps and a quick mascarpone cream, so you skip baking and tempering eggs. You whisk, dip, and stack, then the fridge handles the work while you relax. A cool coffee soak and a sturdy cream keep the texture plush, not soggy.
You can swap in what you have: gingersnaps, gingerbread loaf, or even plain ladyfingers with a molasses-spice soak. You can make it in an 8×8 pan for tall slices or a 9×9 for a slimmer, party-friendly cut. The chill sets it firm enough for neat squares.
Ingredients You Need
- Gingerbread layers
- Coffee soak
- Eggnog mascarpone cream
- 16 ounces mascarpone, cold (BelGioioso or Galbani stay smooth)
- 1 cup heavy cream, cold
- 3/4 cup confectioners’ sugar
- 1 cup eggnog (classic or light; I like Organic Valley or Hood)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg, plus more for topping
- Pinch of ground cloves
- Pinch of fine sea salt
- Toppings
Equipment:
- 8×8- or 9×9-inch square pan (or a 2-quart baking dish)
- Hand mixer or stand mixer
- Two mixing bowls
- Offset spatula or silicone spatula
- Measuring cups and spoons
- Fine-mesh sieve for dusting
- Plastic wrap
How to Make Eggnog Gingerbread Tiramisu
- Prep: 25 minutes
- Cook: 0 minutes
- Total: 8 hours 25 minutes (includes chill)
- Mix the soak: In a shallow bowl, stir the cooled coffee, rum or cider, and molasses (if using). Keep it cool so the cookies don’t soften too fast.
- Whip the cream: In a cold bowl, beat heavy cream to stiff peaks. Set it aside in the fridge.
- Make the mascarpone base: In another bowl, beat mascarpone, confectioners’ sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth. With the mixer on low, stream in the eggnog and mix until thick and creamy.
- Fold it: Gently fold the whipped cream into the mascarpone mixture until no streaks remain. The cream should hold soft peaks and feel plush.
- Build layer one: Briefly dip each cookie into the coffee soak for 1 to 2 seconds per side. Shingle a tight single layer in the pan.
- Add cream: Spread half of the eggnog mascarpone over the cookies and smooth the top.
- Build layer two: Dip more cookies and add a second even layer. Spread on the remaining cream and smooth again.
- Chill: Cover the pan tightly and chill at least 8 hours or overnight. Longer chill equals cleaner slices.
- Finish and serve: Dust with nutmeg or cocoa, add crushed gingersnaps or shaved chocolate, slice, and serve cold.
Tips & Common Mistakes
- Dip fast. A quick 1–2 second dip keeps cookies tender, not mushy.
- Keep everything cold. Cold mascarpone and cold cream whip thicker and hold better.
- Cool the coffee fully. Warm soak thins the cream and softens cookies too much.
- Watch the eggnog. Add it slowly and stop if the cream loosens; you can whisk a minute more to tighten it.
- Pick the right pan. Use 8×8 for taller layers or 9×9 for thinner party squares.
- Don’t skimp on chill time. The fridge sets the structure and makes slicing easy.
- Mind the booze. Too much alcohol thins the soak; stick to the amount listed.
- Season to taste. Nutmeg runs strong, so start light and add more on top.
- Fix a loose cream. Chill the bowl 10 minutes, then whisk again to thicken.
- Cut clean slices. Wipe the knife between cuts and use a gentle sawing motion.
Variations I’ve Tried
- Gluten-free: Use gluten-free gingersnaps or GF ginger cookies; confirm your eggnog is GF.
- Vegan: Use dairy-free eggnog, vegan cream cheese plus whipped coconut cream, and plant-based spice cookies; sweeten to taste.
- Add-ins: Fold in mini chocolate chips, toffee bits, or orange zest; swirl a little cranberry sauce between layers for a tart pop.
How to Serve Eggnog Gingerbread Tiramisu
Serve it chilled, cut into squares with a heavy dusting of nutmeg or cocoa. Add crunch with crushed gingersnaps or a few shards of dark chocolate. Pair it with espresso, decaf, chai, or a small pour of bourbon for adults. I like to garnish each slice with a whisper of orange zest for a fresh finish.
Make-Ahead and Storage
Assemble up to 24 hours in advance and keep it covered in the fridge. Store leftovers chilled for 3 to 4 days. Freeze tightly wrapped slices for up to 1 month; thaw overnight in the fridge. Skip reheating; serve it cold once thawed.
Nutrition Information
Calories: about 420 per serving (12 servings). Protein: roughly 5g; Carbs: about 38g; Fat: about 26g. For a lighter pan, use light eggnog, trim the sugar, and swap part of the mascarpone with Neufchâtel. For richer texture, add a touch more mascarpone and a sprinkle of shaved chocolate on top.
Eggnog Gingerbread Tiramisu Recipe
Ingredients
Instructions
- In a bowl, combine cooled coffee and eggnog. Set aside.
- In a large mixing bowl, beat mascarpone cheese, powdered sugar, vanilla extract, cinnamon, and nutmeg until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
- Optional: Gently stir in the rum or bourbon for extra flavor.
- Quickly dip each gingerbread cookie in the coffee-eggnog mixture (do not soak), then layer them in a 9x9 inch serving dish.
- Spread half of the mascarpone cream mixture over the cookies.
- Repeat with another layer of dipped cookies and remaining cream.
- Cover and refrigerate for at least 4 hours or overnight for best results.
- Dust with additional cinnamon and nutmeg before serving.