Gingerbread Tiramisu Jars

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This isn't your traditional tiramisu recipe! Gingerbread Tiramisu has tasty layers of gingerbread cookies dipped in espresso and then layered with a molasses pudding. They're super easy, require no baking and are made in individual jars. So perfect for Holiday parties! These are a great way to incorporate gingerbread cookies in a unique treat!

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A jar of gingerbread tiramisu with cocoa sprinkled on top

If you're looking for a fun dessert to change things up for Christmas, you've come to the right place! Your ginger, molasses, espresso-loving friends and family will adore these personal dessert cups!

For more individual treats, check out my Blueberry Cream Pie Jars, Mini Brownie Bites and No Bake Cheesecake Bites! There's also a delicious selection of Holiday recipes!

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Ingredients
Equipment
Step by Step Instructions
Substitutions & Variations
Storage
FAQ
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Ingredients

Espresso or strong coffee
Mascarpone cheese
Granulated sugar
Cocoa powder (Unsweetened Dutch processed)
Unsulphured molasses
Egg yolks
Heavy whipping cream
Gingerbread or gingersnap cookies
Cinnamon & cardamom (optional)

See recipe card below for quantities.

Equipment

These are meant to be served as personal jars, so you'll need some small jars! I have little tulip jars with lids, but I also like to save and reuse jars from jam and other things.

A double boiler is needed to slowly cook the egg yolks so they're safe to consume. I just use a metal bowl over a small pot filled with an inch of simmering water.

A hand mixer will make whipping the cream much easier, but a bowl, whisk and some elbow grease will get the job done!

Step by Step Instructions

STEP ONE (Picture 1 above) - Mix together the mascarpone and molasses and set it aside.

STEP TWO (Picture 2 above) - Whisk the heavy whipping cream until it reaches soft peaks. This is when the cream holds its shape pretty well, but is very slightly droopy off the whisk. I recommend using a hand mixer for this step!

STEP THREE (Picture 3 above) - Heat the egg yolks and sugar over a double boiler while stirring constantly until they reach 160°F. Let it cool and then stir in the mascarpone mixture into it.

STEP FOUR (Picture 4 above) - Gently fold the whipped cream into the filling.

Dunking gingerbread cookies in espresso and sprinkling cocoa over the tiramisu

Assemble the Jars - Sprinkle a thin layer of cocoa powder (mixed with a little cinnamon & ginger if you'd like) in the bottom of the jar. Dip a cookie in espresso and then place it in the bottom of the jar. Add 1-2 spoonfuls of the filling and then place another espresso-dipped cookie on top. Repeat until the jar is full. I like to end with the filling and then sprinkle more cocoa powder on top right before serving!

TIP: The crunchier and drier the cookies, the better! Don't soak them in the espresso, just a quick dunk is good!

Substitutions & Variations

This recipe has not been tested with any substitutions. If you do replace any ingredients, please let us know how they turned out in the comments below!

As for variations, gingerbread cookies or gingersnaps can be used! I prefer using gingersnaps since they're generally a more dry, crunchy cookie that absorbs the espresso better.