Pull up a Chair: My Gingerbread Tiramisu Adventure

So last year, at the tail end of December (with the tree somehow still half-decorated and my cat thinking tinsel was his lunch), I decided to mash together two of my favorite holiday treats—gingerbread and tiramisu. Why? Honestly, mostly to use up a shockingly large box of ginger cookies I bought on sale. But you know what? Total win. Now, my neighbor Judy requests it for every little gathering—sometimes I think it’s the only reason she pops by. This dessert always brings a little sparkle to our Christmas chaos, even if it does look a bit like a mess in the pan at the halfway stage. Trust me, it’s one of those tastes-better-than-it-looks kinda dishes… at least until I serve it on a fancier plate and pretend I’m on Bake Off.

Why You’ll Absolutely Love Making This

I do this Easy Gingerbread Tiramisu on those nights when I’ve got about zero energy left but still want something festive for dessert (and honestly, to keep the peanut gallery quiet). My family goes a bit wild for it—especially my brother, who once called it "Christmas in a cloud"…which is only partly true since I’ve also managed to drop the bowl once. The best part? No baking, really. And if you’re like me, always leaving the oven out of the equation, you’ll love this.

(No lie, there was a year I used store-bought spice cake ‘cause I ran out of gingerbread cookies. The world did not end—though Mum rolled her eyes so hard I thought she sprained something).

What You’ll Need (With My Usual Shortcuts)

1 box of gingerbread cookies (about 250g) (I’ve used Anna’s, but honestly, anything you like. Sometimes I go for gingersnaps if that’s all I find)
400g mascarpone cheese (I once used full-fat cream cheese—came out tangy, but not bad!)
1 generous cup of heavy cream
4 tablespoon icing sugar (If my brain’s on holiday, I’ve used granulated, just sift it or you’ll get lumps)
2 tablespoon dark rum or coffee liqueur (For kid-friendly, chuck in strong brewed coffee instead. Or just a smidge of vanilla extract if you want to keep it mellow)
2 cups strong coffee, cooled
1 teaspoon ground cinnamon (Nutmeg also plays nice, or mixed spice if you’re feeling fancy)
(OPTIONAL): A little molasses, if you want a deeper, darker flavor
Cocoa powder for dusting (Or just some more cinnamon if you’re out)

Here’s How I Throw It All Together

First, whip the mascarpone with icing sugar in a big-ish bowl until it’s smooth (sometimes I add a splash of cream here if it’s a bit thick—honestly, just eyeball it). Then pour in the rest of the cream and beat until the mixture forms soft peaks. Try not to overdo it; I once made butter by accident.
Add your rum, liqueur, or strong coffee – whatever you fancy. A pinch of cinnamon too. Stir until it just looks creamy and fluffy (this is usually where I sneak a taste… or two).
Pour the (cooled!) coffee in a shallow dish. Now, dunk the gingerbread cookies for literally a second or two – don’t let them get soggy, unless you like pudding instead of tiramisu layers. This took me a few tries to get right—one time everything just melted into mush. Don’t stress if the cookies break a bit, no one will notice under all that creamy goodness.
Layer the cookies on the base of a medium dish—or, to be honest, sometimes I use a deep pie plate—then slather on half the mascarpone cream. Repeat with another layer of cookies and finish off with the rest of the cream.
Sprinkle with cocoa powder (or cinnamon or even grated chocolate—whatever’s in the cupboard). Chill for at least 4 hours, but if you can wait overnight, it gets even better. Or, eat it right away. Who am I to judge?

Notes from My Not-So-Perfect Kitchen

I discovered, accidentally, that letting this sit overnight lets the flavors meld just right. The cookies soften, but don’t go to mush. Though, when I'm over-eager, it's still decent within a couple hours. (Just don’t try freezing—it got weirdly grainy for me one time.)
If you run out of gingerbread halfway through, gingersnaps fill in the gaps. The layers won’t be even, but nobody ever complains.
Craving more spice? Toss extra cinnamon or cardamom on top. Or use chai tea as your soaking liquid instead of coffee—I did that once and, actually, it was lush.

If You Want to Mix It Up...

Once I tried adding caramel sauce between layers—good in theory, but honestly made it too sweet for my taste. Maybe halve the amount if you go that route.
For a boozy kick, swap out the coffee with a splash of Irish cream or Amaretto. My aunt swears by this; me, not so much, but maybe that’s too honest.
I made a version with crushed gingerbread on top for more crunch. It was fine but I actually like it best with just simple cocoa.

Do You Really Need Fancy Equipment?

Look, a hand mixer makes whipping the mascarpone and cream way easier, but if you’ve only got a whisk and some elbow grease, that works in a pinch. I’m all about using what you’ve got. Lost my offset spatula one year (never did find it; pretty sure it eloped with the missing tupperware lids), so I used a soup spoon to spread the cream. No one noticed, except the cat, and he’s not baking anything soon.

Easy Gingerbread Tiramisu Christmas Dessert

How I Keep It (But It Rarely Lasts Long)

Cover tightly with plastic wrap and store in the fridge—technically it’ll keep 2–3 days, but honestly, in my house it’s gone within 24 hours (if it even makes it to the table). This isn’t one for freezing—trust me. It ends up tasting like regretful cardboard.

What to Serve This With? Take It to the Couch

I love it in little glass cups for individual servings, but when we’re just family, I plonk the whole dish in the middle and let everyone scoop for themselves—less washing up! Sometimes, especially after dinner, I’ll serve it with a drizzle of extra coffee or a little dollop of whipped cream. My cousin adds maraschino cherries in December, but I think that’s just a strong choice. Try it with a festive holiday punch or maybe just a cup of homemade Irish coffee for the grown-ups.

Stuff I Learned (The Hard Way)

I once tried to rush chilling—bad idea, the layers slid everywhere, like a holiday landslide. Give it time; patience pays off.
Don’t soak the cookies too long. They turn to slop. I timed it once: two seconds is the magic number.
On second thought, always taste the mascarpone cream before you layer. One year I forgot the sugar completely, and let’s just say dessert that year was... memorable.

Questions People Actually Ask Me

Can I make this ahead of time?: Absolutely! I think it’s even better the next day. Just keep it tightly wrapped and hidden—otherwise, you might find someone’s "sampled" half of it before dinner.
What can I use instead of mascarpone?: Honestly, I’ve done it with cream cheese, quark, and even thick Greek yogurt in a pinch. The flavor changes a bit, but it still works.
I’m out of gingerbread cookies; what now?: Gingersnaps, spice cake slices, or even plain digestive biscuits with a sprinkle of ginger and cinnamon save the day. Or go wild and try ladyfingers with ginger syrup brushed over.
Can I make it gluten-free?: Yep! Just grab some gluten-free ginger cookies. Taste-wise it’s still great—actually, I made this for my friend Sarah last week, and she said she barely noticed a difference.
How boozy can I make it?: It’s Christmas, right? Add a little more rum or whatever you like—just, um, check who’s eating first. (My nephew did NOT love the time I overdid the liqueur!)

Oh, and—unrelated, but can I take a moment to say how wild it is that stores put panettone on sale in July? I bought one for literally no reason and just stared at it on the kitchen counter all week. Maybe it’s a sign I need to try a panettone version of this next.

If you want more Christmas dessert ideas, I always browse Sally’s Baking Addiction holiday roundup—super handy and the photos are drool-worthy.

Let me know how yours turns out—or if you discover any swaps that I need to know about. Happy baking (or, well, assembling) and Merry Christmas!

Easy Gingerbread Tiramisu Christmas Dessert