Gingerbread Tiramisu

Turn a beloved, creamy Italian dessert into a festive treat with pumpkin spice and gingerbread.


  • 1-2 loaves gingerbread
  • 8 ounces cream cheese
  • 8 ounces mascarpone
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 cup eggnog, divided
  • 1/2 cup whipped cream
  • 1 cup espresso or strong coffee (diluted instant espresso will also work)
  • Crushed gingersnap cookies for garnish


  1. Preheat oven to 300°F.
  2. Cut gingerbread in 1x3-inch finger-sized pieces. Place on a cookie sheet and bake for 20-30 minutes until crisped and dried out.
  3. In a bowl, beat together cream cheese and mascarpone until fluffy. Whisk in brown sugar, vanilla extract, pumpkin pie spice and 1/2 cup eggnog. Fold in whipped cream and set aside.
  4. Place remaining 1/2 cup eggnog and espresso in a shallow dish, and dip crisped gingerbread into mixture.
  5. In a 9x9 baking dish, drizzle a tablespoon or two of espresso mixture on the bottom, top with gingerbread ladyfingers, followed by 1/2 the whipped cream, remaining ladyfingers, and top with remaining whipped cream and crushed gingersnaps.
  6. Refrigerate a few hours to overnight before serving.