Ingredients
Scale
- Gingerbread Cookies, soft and chewy varieties
- 1 cup mascarpone cheese, room temperature
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (optional)
- Coffee or Espresso, strongly brewed
Instructions
- Brew a strong cup of coffee or espresso and let it cool slightly. Pour it into a shallow dish.
- In a large mixing bowl, add 1 cup of heavy cream along with 1/4 cup of granulated sugar and 1 teaspoon of vanilla extract. Using an electric mixer, whip until soft peaks form.
- In another bowl, combine 1 cup of room-temperature mascarpone cheese with 1 teaspoon of cinnamon. Gently fold in half of your whipped cream mixture until just combined.
- Dip each gingerbread cookie briefly in the cooled coffee. Place a layer of soaked cookies at the bottom of your serving dish or individual glasses.
- Spread half of your mascarpone mixture over the layer of cookies evenly. Then top with another layer of soaked gingerbread cookies followed by the remaining mascarpone mixture.
- Cover your tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Notes
Store leftovers in an airtight container.
Reheat gently in the microwave.
Serve with whipped cream on top.
Add extra spices for more flavor.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Method: Layering
Nutrition
- Calories: 300 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg