No-Bake Gingerbread Tiramisu
A no bake gingerbread tiramisu made with gingerbread cookies dipped in maple spiked coffee and layered with a fluffy cinnamon ginger mascarpone cream. Refrigerated for at least four hours until perfectly set and finished with a dusting of cocoa or cinnamon. The most impressive no bake holiday dessert that comes together with no oven and tastes like Christmas in every single bite.
Ingredients
For the Cream Layer:
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese
- ¼ cup powdered sugar
- 1 –2 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- For the Cookie Layer:
- 1-2 packages gingerbread cookies or gingersnaps
Coffee Dip:
- 1 cup strong coffee or cold brew
- 1-2 tbs maple syrup or molasses
- Pinch of cinnamon
Topping:
- Cocoa powder or cinnamon for dusting
- Optional: crushed gingersnaps or a drizzle of caramel
Instructions
Whip the Cream:
- In a large bowl, whip the heavy cream until soft peaks form.
Make the Mascarpone Cream:
- Add mascarpone, powdered sugar, vanilla, cinnamon, and ginger.
- Beat again until thick, smooth, and creamy.
Prep the Cookie Dip:
- In a shallow dish, combine coffee with maple syrup or molasses and a pinch of cinnamon.
Layer the Tiramisu:
- Quickly dip each gingerbread cookie (1–2 seconds) and place them in the bottom of a loaf pan or small baking dish.
- Spread a generous layer of mascarpone cream over the cookies.
- Repeat layers until the dish is full, ending with cream.
Chill:
- Cover and refrigerate for at least 4 hours, or overnight for the best texture.
Finish and Serve:
- Dust the top with cocoa or cinnamon.
- Add crushed gingersnaps or a drizzle of caramel if desired.
- Slice and enjoy!
Notes
Add a little extra cinnamon or nutmeg on top for a warm holiday touch.
Softer gingerbread cookies give a traditional tiramisu texture.
Gingersnaps make it slightly crunchier and more dramatic when sliced.