Laura's Gingerbread Tiramisu
Loading Video...
Recipe courtesy of Laura Vitale

Gingerbread Tiramisu

Getting reviews...
This is a twist on the classic Italian tiramisu, which literally means "pick me up." It is usually made with chocolate and coffee. This gingerbread version adds seasonal fall spices (which are honestly delicious year round) for a creamy, spicy, ginger-snappy bit of heaven.
  • Level: Easy
  • Total: 6 hr 50 min (includes steeping, cooling, and chilling times)
  • Active: 25 min
  • Yield: 8 servings
Share This Recipe


Tea Syrup:



  1. For the tea syrup: In a small saucepan, bring 1 cup of water to a boil. Add the tea bag to the hot water, and turn off the heat. Allow the tea to steep for about 10 minutes.
  2. Remove the tea bag, and add the granulated sugar to the tea. Turn the heat back on to medium-high, and cook until the sugar has dissolved, a few minutes. Allow to cool completely. Once cooled, add the rum and set aside.
  3. For the filling: In the bowl of a standing mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Transfer the whipped cream to another bowl, and set it in the fridge for a few minutes.
  4. In the same mixer bowl, cream together the confectioners' sugar, mascarpone, pumpkin pie spice and vanilla for about 2 minutes on medium speed. Using a spatula, fold in the whipped cream, and set aside.
  5. To assemble: In a 9-by-13-inch baking dish, place the gingersnaps in a single layer to cover the bottom. Carefully spoon about 1/2 cup of the tea syrup over them. Smear half of the filling on top, and repeat the process with the remaining gingersnaps (reserve 10), tea syrup and filling.
  6. Pulse the reserved gingersnaps finely in a food processor. Sprinkle them over the last layer. Cover with plastic wrap, and chill for at least 6 hours before serving.

Cook’s Note

I usually make this as one big family-style dessert¿but occasionally I make it as individual desserts, served in mix-and-match dessert bowls or teacups. Just divide the tiramisu among 8 to 10 cups instead of using a baking dish.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …