Cozy Up With This Gingerbread Eggnog Tiramisu Dessert

There’s something about the combination of gingerbread and eggnog that instantly makes me think of Christmas. The warm spices, the creamy sweetness, the little bit of nostalgia in every bite. I wanted to bring those cozy holiday flavors together in one dessert, and this tiramisu does exactly that. It’s rich and creamy with just the right balance of coffee, spice, and sweetness, and it’s honestly the kind of dessert that makes you close your eyes after the first spoonful.

What I love most about this tiramisu is how simple it is to put together. There’s no baking, no complicated steps, and no stress about timing things just right. You can make it ahead of time and let the fridge do the work, which is always a win during the busy holiday season. The layers of soft gingerbread cookies and eggnog-infused mascarpone cream taste like pure Christmas comfort.

I usually make this for gatherings when I want to impress without spending hours in the kitchen. It’s one of those desserts that looks elegant and festive but feels homemade and comforting at the same time. Serve it chilled with a sprinkle of cocoa and a few crushed gingerbread cookies on top, and you’ve got a treat that brings a little holiday magic to every bite.

Ingredients

• 2 cups heavy cream – Whipped until fluffy to give the filling that light, creamy texture everyone loves.
• 3 egg yolks – Add richness and help create that classic tiramisu custard flavor.
• 1 ¼ cups powdered sugar – Sweetens the filling and blends smoothly with the mascarpone.
• 2 ¼ cups mascarpone cheese – The heart of the dessert, giving it that silky, melt-in-your-mouth texture.
• ½ cup eggnog – Brings cozy holiday flavor to every creamy layer.
• 36–45 gingerbread cookies – The spiced base that replaces traditional ladyfingers for a festive twist.
• ½ cup coffee – Adds a touch of boldness to balance the sweetness.
• 1 teaspoon rum extract – Gives that hint of warmth without the alcohol.
• Cocoa powder – Lightly dusted on top for a touch of chocolate bitterness.
• Crushed gingerbread cookies – Sprinkled over the top for extra crunch and festive flair.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. In a mixing bowl, whip the heavy cream with a hand mixer until stiff peaks form, then set aside.

2. In another bowl, beat the egg yolks and powdered sugar together until pale yellow and well combined.

3. Add the mascarpone to the egg mixture and whip until smooth and free of lumps.

4. Gently fold the whipped cream into the mascarpone mixture until fully blended with no streaks remaining.

5. In a small bowl, stir together the hot coffee, rum extract, and eggnog to make the dipping mixture.

6. Set up your 9×9 baking dish along with the filling, cookies, and dipping mixture.

7. Quickly dip each gingerbread cookie into the coffee mixture, then place them in the bottom of the baking dish to form an even layer. Use about 9 cookies, or enough to cover the base.

8. Spread a layer of the tiramisu filling evenly over the cookies.

9. Continue layering dipped cookies and filling until the dish is full, ending with a layer of filling on top. You should have 4–5 layers in total.

10. Dust the top with cocoa powder using a sifter, and sprinkle with extra crushed gingerbread cookies if you like.

11. Refrigerate for at least 1 ½ hours to set.

12. Serve chilled by the spoonful, enjoying the creamy layers of eggnog and spiced gingerbread.

Serving & Storing

• I like to serve this chilled straight from the fridge because it’s extra creamy when cold.

• A little sprinkle of cocoa and crushed gingerbread cookies on top right before serving makes it look beautiful and adds a nice crunch.

• It’s rich, so small portions go a long way, especially after a big holiday meal.

• You can make it a day ahead, which actually makes it taste even better as the flavors have time to come together.

• Store any leftovers covered in the fridge for up to three days.

• I don’t recommend freezing it since the creamy filling can lose its texture once thawed.

Variations

• Swap the coffee: Use hot cocoa or chai tea instead for a softer, sweeter flavor.

• Add a little spice: Mix a pinch of cinnamon, nutmeg, or ginger into the mascarpone filling for extra warmth.

• Make it boozy: Replace the rum extract with a splash of real rum, Kahlua, or Baileys for a grown-up twist.

• Use different cookies: Try speculoos, molasses cookies, or even graham crackers if you can’t find gingerbread.

• Add caramel: Drizzle caramel sauce between the layers for an indulgent touch.

• Top it differently: Swap the cocoa for cinnamon sugar or shaved white chocolate for a lighter finish.

• Make mini versions: Layer the dessert in small jars or glasses for a fun individual serving idea.

Substitutions

• Mascarpone cheese: You can use cream cheese blended with a little heavy cream to get a similar creamy texture.

• Eggnog: Substitute with half-and-half or whole milk mixed with a dash of nutmeg and vanilla extract.

• Rum extract: Use vanilla extract or almond extract if you prefer a milder flavor.

• Powdered sugar: Granulated sugar works in a pinch, but make sure to beat it well so it dissolves fully.

• Gingerbread cookies: Shortbread, biscoff, or even soft molasses cookies make great alternatives.

• Coffee: If you’re not a coffee fan, try using chai, black tea, or even hot chocolate.

• Heavy cream: Whipping cream or double cream can be used instead with the same results.

FAQs

Can I make this dessert ahead of time?
Yes, and it actually tastes better that way. I like to make it the night before so the flavors have time to blend and the cookies soften perfectly.

Do I need to use raw eggs?
The egg yolks in this recipe aren’t cooked, but if you prefer to avoid raw eggs, you can use pasteurized eggs or look for an eggless tiramisu variation.

Can I use store-bought eggnog?
Absolutely. Any eggnog you enjoy drinking will work beautifully here.

What kind of coffee should I use?
A strong brewed coffee works best. You can also use espresso if you want a bolder flavor.

Can I make it without coffee?
Yes, swap the coffee for hot cocoa, chai, or even milk with a bit of cinnamon for a caffeine-free version.

How long does it keep?
It will stay fresh in the fridge for up to three days. Just keep it covered so it doesn’t absorb other fridge smells.

Can I freeze tiramisu?
I wouldn’t recommend it for this version since the creamy filling can separate once thawed. It’s best enjoyed fresh and chilled.