The perfect Christmas dessert for Tiramisu lovers, this gingerbread tiramisu has no eggs, no alcohol, and takes 15 minutes to make.
Published: November 4, 2025 by Pamela.
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Tiramisu is one of my favorite desserts. I have shared my eggless tiramisu, a Nutella tiramisu, and a strawberry tiramisu for summer. Now comes a gingerbread tiramisu for the holidays and it’s as easy as all the others! I still want to make a classic version with eggs like the traditional Tiramisu, but for now, if you are looking for eggless Tiramisu recipes, you’re going to love the ones I have posted!
I am already prepping for Christmas and feel excited to share more easy Christmas dessert ideas.
Ingredients you need make this gingerbread Tiramisu
The ingredients to make a Christmas tiramisu are simple, very similar to a classic tiramisu, you will just need to add molases and some simple spices. Let me explain some of the ingredients you will need.
- Whipping cream: it’s important to work with cold cream and to make sure it is at 30 to 35% fat, otherwise it will not whip correctly.
- Mascarpone cheese: the base of a tiramisu, unfortunately you cannot omit or substitute it (I mean you can use cream cheese but then it will become a cheesecake which I might make for Christmas 😋 let me know!).
- Molasses: the star of the show since it’s the base flavour along with the spices to make it gingerbread flavour. My personal favourite molases is Carob molasses because it doesn’t have a bitter aftertaste (also I’m Lebanese so this is what we are used to at home), but you can use unsulphured as well (Grandma’s molasses brand is good). I wouldn’t recommend blackstrap molasses because of the bitter aftertaste it leaves (if that doesn’t bother you go for it!).
- Cinnamon powder and ginger powder: easy to find spices, this is what we are going for. You can also add cloves and all spices which are traditional in gingerbread cookies.
- Lady fingers: for the base of a tiramisu, the amount will depend on the dish you are using. I used 22 ladyfingers for a 7 by 10 inch (which is 18cm by 25cm) dish.
Measurements are posted in the recipe card below the instructions.
How to make this Christmas tiramisu step by step
1. Prepare the coffee
Brew a strong cup of coffee. While it’s still hot, stir in 1/2 tablespoon of molasses until dissolved. Set it aside to cool completely before dipping the ladyfingers.
2. Make the mascarpone mixture
In a medium bowl, add mascarpone, sugar, molasses, vanilla, and your gingerbread spices. Use a spatula to gently fold everything together until the mixture looks smooth and creamy.
3. Whip the cream
Pour the cold heavy cream into the mascarpone mixture. Whip using a hand mixer, stand mixer, or whisk. If using a mixer, whip on high speed for about one minute or until stiff peaks form. Stop as soon as it thickens. Overwhipping will make the cream grainy.
4. Soak the ladyfingers
Once the coffee has cooled, transfer it to a shallow bowl. Dip each ladyfinger quickly on both sides. Do not let them soak too long or they will turn mushy.
5. Assemble the tiramisu
Place one layer of dipped ladyfingers at the bottom of your serving dish. Spread half of the mascarpone cream evenly on top. Add another layer of soaked ladyfingers, then finish with the rest of the cream. Smooth the surface with a spatula.
Cover the dish tightly with cling film and refrigerate for at least one hour before serving. You can also leave it overnight. Before serving, dust the top with cocoa powder. I like to mix cocoa with a little ginger and cinnamon for extra flavor. You can also add a swirl of whipped cream and place a gingerbread cookie on top. Enjoy!
💬 Tried this gingerbread tiramisu? I’d love to know what you think! Leave a quick comment or tap the ⭐️ to rate, your feedback helps me keep improving recipes.
Frequently Asked Questions about this gingerbread tiramisu
Can I make gingerbread tiramisu ahead of time
Yes, it actually tastes better after resting in the fridge. You can make it a day before serving and keep it covered in the fridge until ready to serve.
What type of coffee should I use
You can use what you have on hand, the coffee you have in the morning (something you love). I use brewed coffee. If you don’t like coffee you can dip the lady fingers in milk.
How long does gingerbread tiramisu last
It stays fresh for up to 4 days in the fridge. However the cocoa powder on top will become “wet” this is why it’s better to dust before serving.
Can I freeze tiramisu
No, desserts like tiramisu lose their texture when frozen. I do not recommend it.
How to store this eggless Christmas tiramisu
Keep your tiramisu covered tightly with cling film in its dish, it’s better to transfer it to an airtight container. Store it in the fridge for up to 4 days. The flavor gets even better after a few hours as the layers set and the spices blend together. Do not freeze tiramisu.
👉 Tiramisu Recipes you might like
⭐️ If you tried this easy Christmas dessert, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Gingerbread Tiramisu (No Eggs)
Ingredients
For the cream:
- 250 g Mascarpone cheese
- 6 Tbsp Granulated sugar
- ½ tsp Cinnamon powder
- ¼ tsp Ginger powder
- 2 Tbsp Molases
- ½ tsp Vanilla Extract
- 1 Cup Whipping cream (30-35%)
For the Base:
- 22 Lady fingers (The amount will depend on your dish)
- 1 Cup Coffee (Room temperature or cold)
- ½ Tbsp Molases
For the Top:
- 1 Tbsp Cocoa powder (more or less)
- Cinnamon powder and ginger powder (optional, use about ⅛ of a tsp)
- Whipping cream and gingerbread cookies (optional, to decorate)
Instructions
- Brew coffee. While it is still hot, stir in 1/2 tablespoon molasses. Mix well and set aside to cool.
- Make the mascarpone cream. Add mascarpone, sugar, molasses, spices, and vanilla to a bowl. Fold with a spatula until smooth.
- Add the cream and whip. Use a hand whisk, stand mixer, or hand mixer. With a mixer, whip on high speed for about 1 minute until stiff peaks. Do not overwhip or it will turn grainy.
- Dip the ladyfingers. Pour the cooled coffee into a shallow bowl. Dip each ladyfinger top and bottom very quickly so they do not get soggy.
- Layer. Add one layer of ladyfingers to your dish. Spread half of the cream over the top. Add a second layer of ladyfingers. Finish with the remaining cream.Chill. Smooth the surface, cover with cling film, and refrigerate for at least 1 hour. For serving the next day, keep it chilled until you are ready.Dust with cocoa powder. I mix cocoa with a little ginger and cinnamon, then dust. Add whipped cream and a gingerbread cookie on top.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
- The dish I used is a 7 by 10 inch (which is 18cm by 25cm) dish.
Nutrition
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