Gingerbread Tiramisu

If you love classic tiramisu but want something a little more festive, this Gingerbread Tiramisu is the perfect holiday-inspired twist.

Instead of cocoa and rum-forward flavors, this version leans into warm gingerbread spice and rich vanilla, thanks to our Amoretti® Creamy Gingerbread Cookie Spread and Vanilla Bean Paste.

The result is a dessert that’s familiar yet unexpected, layers of espresso-soaked ladyfingers and a light, whipped mascarpone cream infused with gingerbread cookie butter. It’s cozy, balanced, and not overly sweet, making it ideal for holiday gatherings when you want something impressive that still feels approachable.

Gingerbread Tiramisu Recipe

Serves: 8

Prep time: 15 minutes

Chill time: 4-6 hours

Ingredients:

Gingerbread Mascarpone Cream

• 8 ounces mascarpone
• 1/2 cup Amoretti® Creamy Gingerbread Cookie Spread
• 2 tbsp granulated sugar
• 2 teaspoons Amoretti® Vanilla Bean Paste
• pinch of salt (about 1/8 teaspoon)
• 2 cups of heavy cream, chilled

Assembly:

• 2 packs of lady fingers (24 total)
• 1 1/2 cups of espresso or strong coffee

Directions

1. In a large mixing bowl, combine the mascarpone, gingerbread cookie butter, granulated sugar, vanilla bean paste, and salt. Mix on low speed until smooth and fully incorporated. Be careful not to overmix, as mascarpone can become grainy if overworked.
2. In a separate bowl, whip the chilled heavy cream until stiff peaks form. The cream should hold its shape without looking dry.
3. Gently fold the whipped cream into the mascarpone mixture in two to three additions. Use a spatula and a light hand to maintain the airy texture. The finished cream should be smooth, fluffy, and easy to spread.
4. Quickly dip each ladyfinger into the cooled espresso, just long enough to absorb some liquid without becoming soggy. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8-inch dish or similar-sized serving dish.
5. Spread half of the gingerbread mascarpone cream evenly over the ladyfingers. Repeat with a second layer of dipped ladyfingers, then finish with the remaining cream, smoothing the top.
6. Cover and refrigerate for at least 4 hours, or overnight for best results. This resting time allows the flavors to meld and the layers to set properly.