Save This gingerbread tiramisu cups recipe transforms traditional Italian tiramisu into a festive holiday treat by replacing ladyfingers with spiced gingerbread and offering both coffee and eggnog soaking options. The result is a stunning make-ahead dessert that brings cozy winter flavors to your holiday table without any baking required.
I created this recipe three years ago when looking for a festive dessert that wouldn't require oven space during our big family Christmas dinner. These tiramisu cups have since become our signature holiday dessert that everyone requests by name.
Ingredients
- Mascarpone cheese: cold from refrigerator ensures the cream holds its structure better and creates more stable layers
- Heavy cream: provides the perfect airy texture when whipped
- Powdered sugar: dissolves seamlessly into the cream without any grittiness
- Vanilla extract: adds warmth that complements both coffee and eggnog variations
- Gingerbread loaf: brings festive spice notes and holds its structure better than cookies
- Strong coffee: creates the classic tiramisu flavor profile with holiday spice
- Eggnog: offers a delicious alternative for a purely festive flavor without caffeine
- Coffee liqueur or dark rum: enhances flavors but can be omitted for alcohol-free version
- Cocoa powder or cinnamon for dusting: adds visual appeal and flavor complexity
- Crystallized ginger pieces: provide a sophisticated garnish with spicy sweetness
Instructions
- Prepare the cream mixture:
- In a large bowl, whip the cold heavy cream with powdered sugar and vanilla extract until it forms medium peaks that hold their shape but still look glossy. Separately, ensure your mascarpone is smooth, then gently fold the whipped cream into the mascarpone using a rubber spatula with a light hand. Work slowly in a figure-eight motion to maintain as much air as possible while achieving a uniform texture without streaks.
- Prepare the soaking liquid:
- For the coffee version, brew strong coffee and allow it to cool completely to room temperature before adding the optional tablespoon of coffee liqueur or dark rum. For the eggnog version, simply measure out a cup of cold eggnog and add the optional dark rum if desired. The soaking liquid should be flavorful but not overwhelming.
- Assemble the base layer:
- Cut your gingerbread loaf into half-inch slices, then into pieces that will fit your serving glasses. Working quickly, dip each piece into your chosen soaking liquid for just 2-3 seconds per side. The gingerbread absorbs liquid much faster than traditional ladyfingers, so brief exposure is key. Arrange the soaked gingerbread pieces in a single layer at the bottom of each glass.
- Build your layers:
- Spoon or pipe approximately 2-3 tablespoons of the mascarpone cream mixture over the soaked gingerbread layer, spreading gently to create an even layer that reaches the edges of the glass. Repeat the process with another layer of soaked gingerbread followed by cream, continuing until you reach the top of your serving glass, typically 2-3 complete layers depending on glass size.
- Finish and chill:
- Cover each glass with plastic wrap and refrigerate for at least 2-3 hours, though overnight is preferable for the flavors to meld completely. Just before serving, dust the tops generously with cocoa powder or cinnamon using a small sieve for even distribution. Add a piece of crystallized ginger or sprinkle with crushed gingersnap cookies as a final decorative touch.
Save The crystallized ginger garnish is my secret weapon in this recipe. I discovered it by accident when I ran out of traditional cocoa powder one year. The spicy-sweet bite cuts through the richness of the mascarpone cream and creates a perfect flavor balance. My grandmother, who claimed to dislike tiramisu, actually requested seconds when I served this version at last year's Christmas Eve dinner.
Storage Tips
These tiramisu cups will keep beautifully in the refrigerator for up to 3 days. Simply cover each glass tightly with plastic wrap, waiting to add the final dusting of cocoa powder and garnishes until just before serving. The flavors actually continue to develop and improve after the first day, making this an ideal make-ahead dessert.
For the best texture, remove the cups from the refrigerator about 15 minutes before serving to take the chill off slightly. This allows the cream to soften just enough to showcase its full flavor profile while still maintaining its structure.
Ingredient Substitutions
If you cannot find a proper gingerbread loaf, you can substitute with pound cake mixed with 1 teaspoon each of ground ginger, cinnamon, and a pinch of cloves. Simply mix the spices into store-bought pound cake crumbs and press into the bottom of your glasses.
For a dairy-free version, substitute the mascarpone and heavy cream with coconut cream that has been refrigerated overnight and whipped with 2 tablespoons of coconut yogurt. The flavor will be different but equally delicious with a tropical hint that pairs surprisingly well with gingerbread spices.
Non-alcoholic options work perfectly in this recipe. Replace the coffee liqueur with a tablespoon of maple syrup in the coffee soak, or use alcohol-free eggnog if serving to children or those who prefer no alcohol.
Serving Suggestions
For an elegant dessert table, create a tiramisu cup bar with both coffee and eggnog versions. Label each clearly and offer various toppings like chocolate shavings, crushed peppermint, and different spice options for guests to customize their final dusting.
Serve these cups alongside hot beverages like spiced chai, hot chocolate, or espresso to create a cozy dessert experience. The contrast between the cold, creamy dessert and warm beverages creates a delightful sensory experience.
For a show-stopping presentation, serve in clear glass teacups on saucers with small spoons, adding a sprig of fresh rosemary or a small candy cane hooked over the edge of each cup during the holiday season.
Seasonal Adaptations
Winter holiday version Use eggnog soak and garnish with crushed peppermint candies
Spring celebration Replace gingerbread with lemon pound cake and use limoncello in the soak
Summer variation Use ginger cookies instead of gingerbread and add fresh berries between layers
Success Stories
Many readers have shared their experiences making these tiramisu cups for holiday gatherings. One particularly memorable story came from Sarah in Minnesota, who served these at her annual cookie exchange party. She reported that her guests were fighting over the last cup and begging for the recipe before they even left her house.
Another reader adapted the recipe for a large trifle bowl for a potluck and won the dessert competition at her office holiday party. The visual impact of the layers in a clear glass bowl apparently had everyone reaching for their phones to take pictures before diving in.
Save Garnish with crystallized ginger or crushed gingersnaps for a perfect finishing touch. This dessert is best served chilled, allowing the flavors to meld beautifully.