Gingerbread Tiramisu

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Okay, I know what you're thinking – messing with classic tiramisu? But hear me out! Replace those regular ladyfingers with gingerbread cookies, add some warming spices to the mascarpone cream, and suddenly you've got this incredible fusion of Italian elegance and Christmas coziness. Plus, it looks gorgeous when you dust it with cocoa powder in a snowflake pattern!

Surprisingly easy! The beauty of tiramisu is that it's mostly assembly. No baking required if you use store-bought gingerbread cookies (which I totally recommend during the busy holiday season). The only real skill needed is whipping the mascarpone mixture to the right consistency.

Difficulty Level: Easy (2/5)
Prep Time: 30 minutes
Chill Time: 6 hours
Total Time: 6.5 hours
Servings: 12

Equipment Needed

• 9x13 inch baking dish

• Electric mixer (stand or hand)

• Mixing bowls

• Measuring cups and spoons

• Rubber spatula

• Fine mesh strainer

• Shallow dish for dipping cookies

Ingredients

For the Coffee Mixture

• 2 cups strong brewed coffee, cooled

• ¼ cup dark rum (optional)

• 2 tablespoons molasses

• 1 teaspoon ground ginger

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

For the Cream Layer

• 16 ounces mascarpone cheese, room temperature

• 2 cups heavy whipping cream

• 1 cup powdered sugar

• 2 teaspoons vanilla extract

• ¼ teaspoon salt

Assembly

• 2 packages (about 24 total) store-bought gingerbread cookies

• Cocoa powder for dusting

• Ground cinnamon for dusting

Instructions

Prepare Coffee Mixture

1. Combine coffee, rum (if using), molasses, and spices in a bowl.

2. Stir until molasses is completely dissolved.

3. Let cool completely.

Make Cream Mixture

1. In a large bowl, beat mascarpone until smooth.

2. In a separate bowl, whip heavy cream, powdered sugar, vanilla, and salt until stiff peaks form.

3. Gently fold whipped cream into mascarpone until just combined.

Assembly

1. Quickly dip each gingerbread cookie in coffee mixture (1-2 seconds per side).

2. Arrange dipped cookies in a single layer in baking dish.

3. Spread half of cream mixture over cookies.

4. Repeat dipping and layering with remaining cookies.

5. Top with remaining cream mixture.

6. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

7. Before serving, dust with cocoa powder and cinnamon.

Pro Tips

• Don't over-soak the cookies - they'll get too mushy

• Make sure mascarpone is room temperature to prevent lumps

• Can be made up to 2 days ahead

• For cleaner slices, freeze for 30 minutes before serving

Variations

• Add crystallized ginger between layers

• Use speculoos cookies instead of gingerbread

• Add 2 tablespoons of gingerbread spice to cream mixture

• Top with crushed gingersnaps before serving

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