Loading Video...

Gingerbread Tiramisu

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

Ingredients

Tea Syrup:

1 ginger tea bag

1/4 cup granulated sugar

1/4 cup spiced rum

Filling:

1 1/2 cups heavy cream

1/4 cup confectioners' sugar

1 pound mascarpone cheese, softened

1 teaspoon pumpkin pie spice

1 tablespoon vanilla extract

2 boxes gingersnaps (about 50 cookies)

Directions

  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

Chocolate Desserts

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

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 …

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 …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

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 …

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.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.