Gingerbread Tiramisu Jars

5 from 1 vote

Personal dessert jars filled with layers of espresso-dipped ginger cookies and molasses pudding!

Prep Time30 mins

Cook Time0 mins

Chill Time2 hrs

Total Time2 hrs 30 mins

Course: Dessert

Cuisine: American

Servings: jars

Calories: 524kcal

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.

*The quantity of cookies may vary based on cookie and jar size. I recommend using gingersnaps as they tend to be more dry and crunchy.

Store covered in the refrigerator for up to 2 days. For best results, enjoy within a day of preparing.

The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.