Dessert

Easy Gingerbread Tiramisu

ByChef Maggie December 10, 2025

If You Like Cosy Desserts, You’ll Love This

I’ve gotta admit, I first dreamed up this Easy Gingerbread Tiramisu after a cold winter day when the heater just couldn’t keep up and everyone tromped into the kitchen demanding something sweet (and not another hot chocolate, for once). You know how certain desserts just hit different when you’re in thick socks? That’s this one. Plus, making tiramisu feels fancy somehow, although this version couldn’t be easier. My brother calls it ‘cake with a passport’—I think he means that in a good way.

Why You’ll Love This Easy Gingerbread Tiramisu

I make this whenever I want something festiveish, but I’m short on time (or patience). My family goes crazy for this because it’s got those warming gingerbread spices, but it’s not dry or heavy. Actually, I used to dread making regular tiramisu—eggs, bain-marie, the works—but trust me, this is as relaxed as wearing pyjamas at dinnertime. (And my kids eat it for breakfast, but I look the other way.) Plus, it makes the house smell like a hug.

Grab These Ingredients (or Wing It)

Gingerbread cookies or speculoos biscuits (I sometimes grab store brand, but when I’m feeling extra, I bake a quick batch from Sally’s chewy ginger cookies recipe)
500g mascarpone cheese (any brand, my grandmother used to insist on Galbani but honestly, the supermarket tub works too)
300ml double cream (but if I’m out, thickened heavy cream does the trick)
60g icing sugar (a handful, or to taste—no need to be exact, sometimes I toss in brown sugar for extra caramel notes)
2 teaspoons mixed spice (or a pinch each of cinnamon, ginger, nutmeg and clove, if you’re the measuring sort)
150ml strong coffee, cooled (instant or espresso, both are good—decaf if I want to sleep!)
2 tablespoons dark rum or brandy (optional, can skip for the little ones)
Cocoa powder or ground cinnamon, for dusting on top

Here’s How You Throw It All Together

Make up the coffee now so it has time to cool. Stir in the rum or brandy (unless you want it sans booze), and sneak a sip if you want. You worked hard.
Now, in a big bowl, dump in the mascarpone, cream, icing sugar, and mixed or individual spices. Beat with an electric mixer until soft peaks form—but stop as soon as it gets fluffy. (Overmixing makes it weirdly grainy, found that out the hard way.) This is where I usually test a spoonful… or two. For science.
Dip the gingerbread cookies in your coffee mix one at a time. Don’t let them soak or they’ll melt into mush. Layer them into the bottom of your trifle dish, or even an old baking pan—it doesn’t care. It’s just happy to be dessert.
Spread about half your creamy fluff over the cookies. Smooth it out with a spatula—or the back of a big spoon, which is what I do when I can’t find my offset spatula (every. single. time.)
Repeat another layer: More dipped cookies, rest of the cream. It always looks a little lumpy, but don’t worry, it magically evens out in the fridge.
Cover with a bit of clingfilm and stick it in the fridge for at least two hours. Overnight is even better; patience pays off here (though I’ve rushed it before and everyone still devoured it).
Just before serving, shower the whole thing with cocoa powder or cinnamon. I try for an even layer but, honestly, the kids get creative and it turns out like modern art.

Recipe Notes I Picked Up the Hard Way

If your cookies are really crispy, give them a couple of extra seconds in the coffee.
The more spice you use, the bolder the flavour. Start light if you’re uncertain; you can always dust more on top.
If your cream isn’t thickening, it’s probably too warm—pop the bowl in the fridge for 10 minutes and try again. Learned this the messier way.

Some Tasty Twists (and One Big Flop)

Swapped half the mascarpone for Greek yogurt one time—actually, pretty nice, with a little extra tang.
Tried it with chocolate chip cookies when I ran out of gingerbread. Not bad, just not quite gingerbread tiramisu. (Wouldn’t recommend dunking Oreos; that was a bust.)
Layered in chopped orange zest once—surprisingly fresh and festive. If I’m honest, I liked it better the next day after the flavors mingled.

If You Don’t Have the Right Kit…

No fancy dish? Just use whatever you have. I’ve made this in a loaf tin, an old Pyrex, even jam jars for cute little portions. No electric mixer? A sturdy whisk and a strong arm will do – but your arm’ll hate you. Or hey, make it communal and get everyone to take turns (pass the bowl!).

Storing (Not That You’ll Need To)

Seriously, this won’t last long, but just in case – cover and chill for up to 3 days. It does get a tad softer after 2 days but still tasty. Though honestly, in my house it never lasts more than a day; I think my family have dessert radar.

How We Serve It Here

I like to scoop massive spoonfuls straight into bowls, but you can get all proper and use glasses for individual portions. My Aunt Joan sprinkles grated dark chocolate on hers, and my youngest daughter insists on a dollop of whipped cream. Sometimes we all end up at the counter just eating it out of the pan, but that’s another story.

Pro Tips (Learned by Doing the Wrong Thing First)

Rushing the fridge time = runny layers. I tried skipping it once and, yeah, big soup energy.
Don’t soak the cookies too long—unless you enjoy soggy sadness.
If you make it ahead, it really does taste better the next day. But again, good luck waiting at all.

People Have Actually Asked Me…

Can I make this with gluten-free cookies? Totally. I’ve done that with Schär brand—the texture’s a little different, but still delish.

Do I really need mascarpone? Technically yes, but honestly I’ve subbed in cream cheese when I forgot to shop. It’s a bit tangier, but honestly still good.

Is the alcohol necessary? Heck no! Just up the coffee a bit or swap in some apple juice for kiddos. Or skip entirely; nobody will complain.

How long can I keep leftovers? About three days in the fridge, covered. But, on second thought, mine never last that long anyway.

What’s a good coffee to use? I tend to reach for espresso, but sometimes instant if I can’t be fussed (here’s a great guide to making strong coffee at home if you want extra pointers).

Hope you let me know if you try your own twist—or just ask if you run into trouble. I’m always lurking online at The Kitchn for inspiration (or distractions) too. Happy layering!

Chef Maggie