This cozy twist on a classic tiramisu is everything I love about the holidays in one creamy, spiced, coffee-soaked dessert.
It layers soft gingerbread cookies with a rich mascarpone cream and espresso—like a warm latte in dessert form.
It’s make-ahead friendly, easy to assemble, and perfect for sharing.
You don’t need to bake a thing. If you love coffee and cozy spices, this is your dessert.
Why I Love This Recipe
I first made this after a snowy afternoon walk when I was craving both something sweet and a warm latte. I didn’t want to bake, so I grabbed what I had in the pantry—gingerbread cookies, instant espresso, mascarpone. It came together so fast and felt super fancy. Since then, I’ve made it for everything from potlucks to holiday brunch.
- No baking required
- Can be made ahead (even better the next day!)
- A total crowd-pleaser
- Warm and cozy flavor, like a dessert version of your favorite coffee shop latte
Servings + Cook Time
Serves: 8
Prep Time: 20 minutes
Chill Time: 6 hours or overnight
Total Time: 6 hours 20 minutes
What You’ll Need
- 2 cups heavy cream, cold
- 1 cup mascarpone cheese, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1½ cups strong brewed espresso or dark coffee, cooled
- 3 tablespoons brown sugar
- 2 tablespoons coffee liqueur (optional)
- 24 gingerbread cookies (store-bought or homemade, not too hard)
- Cocoa powder, for dusting
- Crushed gingerbread cookies, for topping
Tools You’ll Need
- Hand mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Small mesh sieve for dusting
- 8-inch square dish or round glass trifle bowl
Pro Tips
- Make sure the cream and mascarpone are very cold—they whip better that way.
- Don’t soak the cookies too long in the coffee or they’ll fall apart. Just a quick dip.
- If your cookies are very hard, dip them slightly longer but not so long that they crumble.
- Chill the dessert at least 6 hours for best texture. Overnight is even better.
- Use high-quality espresso or coffee. It makes a big flavor difference.
Substitutions and Variations
- Swap mascarpone for cream cheese in a pinch (the texture will be a little tangier and firmer)
- Use Biscoff or speculoos cookies if you can’t find gingerbread
- Skip the liqueur or use spiced rum or bourbon instead
- Add a little orange zest to the cream for a fresh twist
Make Ahead Tips
Make it the night before and store in the fridge. The flavors develop overnight and the cookies soften into the cream perfectly. Cover tightly with plastic wrap to keep it fresh.
How to Make Gingerbread Latte Tiramisu
Step 1: Make the Cream Mixture
In a medium bowl, beat 2 cups cold heavy cream and 1 cup cold mascarpone cheese with a hand mixer on medium speed until soft peaks form. Add ½ cup powdered sugar, 1 teaspoon vanilla extract, 1½ teaspoons ground ginger, 1 teaspoon cinnamon, and ½ teaspoon nutmeg. Beat again until thick and fluffy.
Step 2: Make the Espresso Dip
In a shallow bowl, mix 1½ cups brewed espresso or dark coffee, 3 tablespoons brown sugar, and 2 tablespoons coffee liqueur (if using). Stir until the sugar is dissolved.
Step 3: Dip the Cookies
Quickly dip 12 gingerbread cookies one at a time into the espresso mixture. Don’t soak—just a fast in and out.
Step 4: Layer the Tiramisu
In your dish, place a layer of the dipped cookies at the bottom. Spoon half of the cream mixture over them and smooth it out. Repeat with the remaining dipped cookies and top with the rest of the cream.
Step 5: Dust and Chill
Dust the top with cocoa powder using a mesh sieve. Sprinkle with crushed gingerbread cookies. Cover and refrigerate for at least 6 hours or overnight.
Step 6: Serve
Scoop into bowls or slice into squares. Serve chilled and enjoy!
Leftovers and Storage
Cover and store in the fridge for up to 3 days. The texture gets even better by day 2. Don’t freeze—it doesn’t thaw well. If you’ve got a small portion left, spoon it into a jar for a single serving treat.
Why This Recipe Works (Quick Science)
Mascarpone is a soft cheese with a high fat content, which makes the cream rich and stable once whipped. The espresso has just enough bitterness to balance the sweet cream, and the spices in the cookies and cream echo the flavors of a gingerbread latte. As it chills, the cookies absorb the coffee and cream, becoming soft and cake-like without falling apart.
Common Mistakes
- Over-soaking the cookies: They’ll turn mushy. Just a quick dip is enough.
- Using warm cream or mascarpone: They won’t whip properly. Cold is key.
- Not chilling long enough: It needs several hours to set.
- Too much liquid in the cream: Don’t overbeat or it can turn runny.
What to Serve With
- A hot mug of chai or spiced latte
- A scoop of vanilla or cinnamon ice cream
- A glass of dessert wine like vin santo or amaretto
- A plate of mixed holiday cookies
FAQ
Can I make this without coffee?
Yes! Use hot cocoa or chai for a non-caffeinated version.
What can I use instead of mascarpone?
Cream cheese or a blend of cream cheese and Greek yogurt can work.
Do the cookies need to be soft or hard?
Either works—just adjust the dip time. Hard cookies need a slightly longer dip.
Can I freeze this dessert?
It’s not recommended. The texture will suffer when thawed. Stick to refrigerating.
How long will it last in the fridge?
Up to 3 days, well covered.
