Gingerbread Tiramisu (Using Square Gingerbread Cookies)

This festive dessert takes classic tiramisu and gives it a warm Christmas twist. Soft, perfectly cut square gingerbread cookies replace ladyfingers, creating gorgeous bakery-style layers that slice beautifully. Creamy mascarpone filling, a hint of espresso, and holiday spice make this the ultimate cozy Christmas dessert.

Yield

8–10 servings

Ingredients

For the Square Gingerbread Cookies:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup molasses
1 egg
1 teaspoon vanilla extract

For the Mascarpone Cream:

1 1/2 cups heavy whipping cream
1 cup mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

For Dipping + Assembly:

3/4 cup strong brewed espresso, cooled
1–2 tablespoons brown sugar (optional)
Cocoa powder or cinnamon for dusting

Instructions

Step 1: Make Perfect Square Gingerbread Cookies

Chill the dough for 1 hour.
Preheat oven to 350°F (175°C).
Place dough between parchment sheets and roll into a ¼-inch-thick rectangle.
Trim all four edges so you have clean, straight borders.
Cut the dough into long rectangles, about 1×3 inches, similar in size to classic ladyfinger cookies.
Transfer the rectangular cookies to a parchment-lined baking sheet, spacing slightly apart.
Bake 8–10 minutes, just until set but still soft in the center — perfect for absorbing espresso.
Cool completely.

Step 2: Make the Mascarpone Cream

Beat heavy cream to soft peaks.
In another bowl, mix mascarpone, powdered sugar, vanilla, and cinnamon.
Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy.

Step 3: Prepare the Espresso Dip

Combine cooled espresso with brown sugar (optional).
Pour into a shallow dish for quick dipping.

Step 4: Assemble the Tiramisu

Dip each gingerbread square for 1–2 seconds only.
Arrange a full layer of squares in the bottom of an 8×8 dish — they should fit like tiles.
Spread half the mascarpone cream over the cookies.
Repeat with another dipped-cookie layer and the remaining cream.
Smooth the top with a spatula.

Step 5: Chill + Serve

Refrigerate at least 4 hours, preferably overnight.
Dust with cocoa powder or cinnamon before slicing into beautiful squares.

Kitchen Tips

• Rolling the dough into a rectangle and cutting squares ensures clean, even bakery-style layers, just like the photo.
• Keep cookies slightly soft — they absorb espresso perfectly.
• Add a splash of Kahlúa or rum to the espresso for an adult version.
• Garnish with cookie crumbs or crushed candy cane for Christmas sparkle.

Nutritional Information (Per Serving)

Calories 420, Protein 5g, Carbohydrates 52g, Fiber 1g, Net Carbohydrates 51g, Fat 22g, Saturated Fat 13g, Cholesterol 85mg, Sodium 180mg, Sugars 28g