Gordon Ramsay Gingerbread Tiramisu Recipe

Tiramisu is already the perfect make-ahead dessert, and gingerbread spices turn it into a Christmas one. In this version the mascarpone cream is flavored with molasses, cinnamon, ginger, cloves and nutmeg, and there’s a layer of crushed gingersnaps hidden between the layers that softens into a chewy, spiced ribbon overnight. No oven, about 30 minutes of work, then a night in the fridge.

It’s my holiday twist on the classic, not a Gordon Ramsay recipe. The one rule I follow from him is not to drown the ladyfingers: a quick dip, nothing more.

Ingredients

For the espresso soak

• 1 1/2 cups (360 ml) strong espresso or strong brewed coffee, cooled
• 2 tbsp granulated sugar
• 2 tbsp dark rum (optional)

For the gingerbread mascarpone cream

• 16 oz (450 g) mascarpone cheese, at room temperature
• 1 1/2 cups (360 ml) heavy cream, cold
• 3/4 cup (90 g) powdered sugar, sifted
• 3 tbsp unsulphured molasses
• 1 1/2 tsp ground cinnamon, plus extra for dusting
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• Pinch of fine salt

For the layers and finish

• 24 crisp ladyfingers (savoiardi), about 2 packages
• 1 cup crushed gingersnap cookies (about 12 cookies)
• 1 tbsp unsweetened cocoa powder, for dusting

Before you start

Take the mascarpone out of the fridge 30 minutes ahead. Cold mascarpone goes lumpy when you beat in the sugar and molasses, and there’s no fixing it afterward. Make sure the coffee is completely cool too; warm coffee makes the ladyfingers collapse.

Method

1. Make the soak. Stir the cooled espresso with the sugar and rum, if using, in a shallow dish until the sugar dissolves.
   
2. Whip the cream. In a large, cold bowl, whip the cream to firm, glossy peaks that hold their shape without looking grainy.
   
3. Make the gingerbread mascarpone. Beat the mascarpone alone for about a minute until smooth. Add the powdered sugar, molasses, spices, vanilla and salt and beat on low until evenly caramel-colored. Fold in the whipped cream in three additions, keeping it as airy as you can.
   
4. Dip quickly and layer. Dip each ladyfinger for no more than 2 seconds per side and lay them snugly in a 9×13-inch dish, breaking pieces to fill gaps. They’ll feel firm, but they keep softening in the fridge. Over-soaked ladyfingers are the most common tiramisu mistake.
   
5. Add the hidden gingersnap layer. Spread half the cream over the ladyfingers and scatter the crushed gingersnaps evenly on top. Add a second layer of dipped ladyfingers, then the rest of the cream, smoothed into soft waves.
   
6. Chill, then dust. Cover and refrigerate for at least 8 hours, ideally overnight. Right before serving, sift over the cocoa and a pinch of cinnamon. Dusting too early makes the top blotchy. Cut with a hot, dry knife for clean layers.
   

Why molasses matters

Molasses is what makes it taste like gingerbread rather than just “spiced.” Brown sugar can’t replace its dark, slightly bitter depth. Use unsulphured molasses for the cleanest flavor; blackstrap is too strong here.

Variations

• Without alcohol: leave out the rum and add an extra 1/2 teaspoon of vanilla to the soak.
• Bourbon: use 2 tablespoons of bourbon instead of rum.
• Individual glasses: break the ladyfingers to fit and layer in 8 small glasses. No slicing needed.
• Spiced topping: mix the cocoa with 1/2 teaspoon cinnamon and a pinch of ginger.

Making it ahead

Assemble up to 2 days before serving; it’s better on day two. Leftovers keep for 3 days in the fridge. Don’t freeze it, as the mascarpone cream weeps when thawed.

Dessert Recipes

Gordon Ramsay Gingerbread Tiramisu Recipe

Espresso-soaked ladyfingers layered with gingerbread-spiced mascarpone cream and a hidden crushed-gingersnap crunch layer, finished with a cocoa dusting. A no-bake Christmas dessert that chills into clean, sliceable layers.

Chef Gordon Ramsay Recipes

Prep
30 minutes

Cook
No cooking required (no-bake)

Total
8 hours 30 minutes (including chilling)

Serves
12 servings

🖨 Print Recipe

Ingredients

1 1/2 cups (360 ml) strong espresso or strong brewed coffee, cooled2 tbsp granulated sugar2 tbsp dark rum (optional)16 oz (450 g) mascarpone cheese, at room temperature1 1/2 cups (360 ml) heavy cream, cold3/4 cup (90 g) powdered sugar, sifted3 tbsp unsulphured molasses1 1/2 tsp ground cinnamon, plus extra for dusting1 tsp ground ginger1/4 tsp ground cloves1/4 tsp ground nutmeg1 tsp vanilla extractPinch of fine salt24 crisp ladyfingers (savoiardi), about 2 packages1 cup crushed gingersnap cookies (about 12 cookies)1 tbsp unsweetened cocoa powder, for dusting

Instructions

01

Brew and mix the espresso soak

Stir the cooled espresso with the granulated sugar and rum (if using) in a shallow bowl until the sugar dissolves completely. Set aside - the soak must be fully cool before it touches the ladyfingers.

02

Whip the cream

In a large cold bowl, whip the heavy cream with an electric mixer to firm, glossy peaks. Set aside.

03

Make the gingerbread mascarpone

Beat the room-temperature mascarpone until completely smooth, about 1 minute. Add the powdered sugar, molasses, cinnamon, ginger, cloves, nutmeg, vanilla, and salt; beat on low until silky and evenly caramel-coloured. Fold in the whipped cream in three gentle additions.

04

Dip and layer the ladyfingers

Dip each ladyfinger into the espresso soak for no more than 2 seconds per side. Arrange a tight single layer over the bottom of a 9x13-inch dish, breaking ladyfingers to fill gaps.

05

Build the layers with the gingersnap crunch

Dollop half the gingerbread mascarpone cream over the ladyfingers and spread level. Scatter the crushed gingersnaps evenly over the cream. Add a second layer of quickly dipped ladyfingers, then spread over the remaining cream and smooth the top.

06

Chill overnight, then dust and serve

Cover tightly with plastic wrap and refrigerate at least 8 hours, ideally overnight. Just before serving, sift the cocoa powder and a pinch of cinnamon over the top. Slice with a hot, dry knife.

Chef Tips

• Dip ladyfingers for 2 seconds per side only - they go from crisp to mush fast, and the overnight chill finishes the softening.
• Use room-temperature mascarpone. Cold mascarpone turns lumpy when beaten with sugar and molasses, and no amount of mixing fixes it.
• Don't skip the molasses - it is the soul of gingerbread flavour. Use unsulphured molasses for the cleanest taste.
• Dust with cocoa and cinnamon at the last minute so the topping stays sharp and doesn't go blotchy.

For more make-ahead holiday desserts, try my Gordon Ramsay Classic Opera Cake or the Gordon Ramsay Pumpkin Spice Latte Tiramisu Recipe. More ideas on Pinterest.