This gingerbread tiramisu is my favorite holiday shortcut: familiar tiramisu comfort with seasonal spices and an eggnog twist. I first put this together on a busy December afternoon when friends arrived for an impromptu gathering and I had pantry cookies, leftover eggnog, and mascarpone in the fridge. The result was unexpectedly dreamy — silky, lightly boozy layers alternating with crisp-then-soft cookies that soak up coffee and spice. The texture balances airy whipped cream and dense mascarpone custard with just enough chew from the gingerbread.

I love serving this when I want something impressive with minimal fuss. It’s one of those recipes that tastes like it took hours, but most of the work is passive: whipping, folding, and a little assembling. The flavors are familiar — warm ginger, cocoa, rich mascarpone, and a whisper of rum extract — so even guests who don’t usually like experimental desserts ask for the recipe. It chills into a perfect sliceable-yet-spoonable finish and the aroma of espresso and gingerbread fills the kitchen while it rests.

Ingredients

• Heavy cream (2 cups): Use full-fat heavy whipping cream for stable, glossy peaks. I like name-brand heavy cream for consistency; colder cream whips faster and holds shape better.
• Egg yolks (3): Bring to room temperature for smoother incorporation with the sugar and mascarpone; they add richness and help stabilize the filling.
• Powdered sugar (1 1/4 cups): Confectioners’ sugar dissolves quickly into yolks and mascarpone — a finer texture than granulated sugar and makes the filling velvety.
• Mascarpone cheese (2 1/4 cups): Full-fat mascarpone yields a creamy, slightly tangy base. Look for a fresh dairy brand or small-format tubs for the best texture without excess water.
• Eggnog (1/2 cup): Choose a quality eggnog (dairy or plant-based if needed) in the refrigerated section; it brings holiday spice and a subtle sweetness to the dip liquid.
• Gingerbread cookies (about 40): Sturdy, slightly crisp cookies work best so they hold up to a quick coffee dunk. Use a single brand for consistent size or mix sizes and fill the pan as needed.
• Hot coffee (1/2 cup): Brew strong espresso-style or regular hot coffee; the concentrated flavor prevents the dessert from tasting flat when chilled.
• Rum extract (1 tsp): Adds the boozy note without alcohol intensity — you can substitute with dark rum if preferred.
• Cocoa powder: For dusting the finished top; use unsweetened Dutch-process or natural depending on your preference.
• Crushed gingerbread cookies: For a crunchy, festive finish on top.

Instructions

Whip the cream: Chill your mixing bowl briefly in the fridge if you can. Pour the 2 cups heavy cream into the bowl and beat with a hand mixer on medium-high until stiff peaks form (about 3–5 minutes). Watch for a glossy texture and peaks that hold their shape; avoid overbeating to butter stage. Make the mascarpone custard: In a separate bowl, whisk together the 3 egg yolks and 1 1/4 cups powdered sugar until the mixture becomes pale yellow and slightly thickened (2–3 minutes). Add 2 1/4 cups mascarpone and mix until completely smooth and lump-free; if the mascarpone is cold, beat a bit longer to avoid lumps. Fold together: Gently fold the whipped cream into the mascarpone mixture in two additions. Use a rubber spatula and an under-over folding motion to preserve air; stop when no streaks remain and the filling is homogeneous but still light (about 1–2 minutes). Prepare the dipping liquid: In a small bowl combine 1/2 cup hot coffee, 1 tsp rum extract, and 1/2 cup eggnog. Stir until uniform — the liquid should be hot to warm so cookies absorb quickly without dissolving. Assemble the layers: Set a 9×9 baking dish on the counter. Quickly dip each gingerbread cookie into the coffee-egg nog mixture for a second or two — fully submerged but not soggy — and arrange nine across the bottom (or fill the base shape with as many as fit snugly). Spread a layer of the filling evenly over the cookies. Repeat with soaked cookies and filling to form about 4–5 layers total, finishing with a layer of filling. Smooth the top with a spatula. Finish and chill: Sift a generous layer of unsweetened cocoa powder over the top and sprinkle with crushed gingerbread cookies for texture. Refrigerate the dish uncovered for about 1½ hours to set; longer chilling (4 hours or overnight) yields a firmer, more melded flavor.

Storage Tips

Store leftovers in an airtight container or cover the baking dish tightly with plastic wrap to prevent fridge odors from transferring. Refrigerated, it will keep best for 2–3 days; after that the cookies continue to soften and the texture changes. For freezing, cover the dish in two layers of plastic wrap and one layer of foil, and freeze up to 1 month. Thaw in the refrigerator overnight and re-sift cocoa powder before serving to refresh the appearance.

Ingredient Substitutions

For a lighter version, substitute half-and-half for heavy cream and reduce whipping time — though the filling will be less stable. Use pasteurized egg yolks or a commercial custard base to avoid raw eggs for children or elderly guests. Swap the rum extract for orange extract or amaretto liqueur for a different aromatic note. Gluten-free gingerbread cookies work well if you use a sturdier brand; adjust dunking time because GF cookies often absorb liquid differently.

Serving Suggestions

Serve in shallow dessert bowls with a dusting of additional cocoa and an extra sprinkle of crushed gingerbread for crunch. Pair with hot coffee or spiced cider for a cozy tableau. For an elegant touch, garnish individual servings with a small dollop of whipped cream and a micro mint leaf or candied ginger slice. It’s a show-stopping finish to holiday menus or casual weeknight celebrations alike.

Cultural Background

This adaptation marries the Italian layered dessert concept with classic Northern European holiday flavors. Tiramisu traditionally relies on ladyfingers soaked in espresso; swapping in gingerbread cookies embraces seasonal spices (ginger, cinnamon, clove) and leverages pre-baked cookies common in American holiday spreads. The eggnog addition nods to American holiday traditions, creating a cross-cultural dessert that keeps the original’s textural play while celebrating festive ingredients.

Seasonal Adaptations

In summer, swap eggnog for spiced vanilla custard or chai concentrate and use ginger snap cookies for a lighter profile. For winter holidays, add a thin spread of apricot jam on the cookie layer for a sweet-tart counterpoint, or drizzle a little warmed dark rum over layers for adult gatherings. Garnish with candied orange peel in winter to add brightness and visual contrast.

Meal Prep Tips

Assemble the dessert up to a day ahead and keep chilled; it frees up oven time and lets you focus on hot mains the day of your event. Store individual portions in small airtight containers for quick grab-and-go treats. If stacking layers in smaller containers, let them sit refrigerated at least 2 hours to settle before transporting to ensure neat servings.

This dessert is one I return to every holiday season — it’s forgiving, festive, and reliably loved. Make it your own with adjustments to sweetness, alcohol, or spice, and you’ll have a new family favorite in no time.