Ingredients
Scale
- 1 cup brewed coffee, cooled
- 1/2 cup dark rum or coffee liqueur
- 2 cups mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 cup heavy whipping cream
- 1 package gingerbread cookies
- Cocoa powder for dusting
Instructions
- Brew the coffee and allow it to cool completely.
- Mix the cooled coffee with the dark rum or coffee liqueur in a shallow dish.
- Whisk together the mascarpone cheese, powdered sugar, vanilla extract, ground ginger, and ground cinnamon in a mixing bowl until smooth.
- In another bowl, whip the heavy cream until soft peaks form, then gently fold it into the mascarpone mixture until combined.
- Dip the gingerbread cookies in the coffee mixture briefly don’t soak them too long!
- Layer half of the soaked cookies in the bottom of a serving dish.
- Spread half of the mascarpone mixture over the cookies.
- Repeat with another layer of soaked cookies and the remaining mascarpone mixture.
- Dust the top generously with cocoa powder.
- Refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.
Notes
Allowing the tiramisu to chill overnight truly enhances the flavors. Adjust the liquor based on preference for a kid-friendly version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian