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!
This post contains affiliate links, meaning that I could earn from purchases made through them. It doesn't add any extra cost to you, but it does help support this blog!
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!
Jump to:
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.
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.
Storage
Store these jars in the refrigerator for up to 2 days. For best results, enjoy within 24 hours!
FAQ
No, this is not a classic tiramisu recipe and it's 100% alcohol-free!
More Recipes You'll Love
Did you try this recipe?
Tag @brokenovenbaking on Instagram and leave a ⭐️ review below!
📖 Recipe
Gingerbread Tiramisu Jars
Equipment
- Hand mixer
- Double boiler
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Thermometer
- Small jars or cups
Ingredients
- 4 large egg yolks
- ½ cup granulated sugar
- 8 ounces mascarpone room temperature
- 1 tablespoon unsulphured molasses
- 1¼ cup heavy whipping cream cold
- ¼ cup cocoa powder
- ¼ teaspoon cinnamon optional
- ⅛ teaspoon ginger optional
- 1½ cups espresso or strong coffee room temperature
- 48* gingerbread or gingersnap cookies
Instructions
- Heat the egg yolks and sugar in a double boiler while stirring constantly with a whisk until it reaches 160°F. Remove from heat and let cool.If you don't have a double boiler, place the ingredients into a heatproof bowl on top of a shallow pot of simmering water.
- In a separate bowl, mix together the molasses and the mascarpone.
- Whisk the heavy whipping cream until it reaches soft peaks (holds its shape but is very slightly droopy when the whisk is lifted). I recommend using a hand mixer for this.
- Once the yolk mixture is completely cool, slowly whisk in the mascarpone mixture. Then, gently fold in the whipped cream.
- Combine the cocoa powder with cinnamon and ginger (optional). Sprinkle a fine layer of cocoa powder in the bottom of the jars.
- Dip a cookie in espresso and place it in the bottom of the jar.Add 1-2 spoonfuls of the mascarpone filling on top of the cookie.Repeat layers of dipped cookies and filling until the jar is full, ending with the filling.
- Cover and place the jars in the refrigerator to chill for at least 2 hours. Sprinkle cocoa powder on top right before serving.
Holly says
So great for this season!