A delicious festive take on a classic tiramisu recipe, made using gingerbread men biscuits!
I can’t believe Christmas Day is nearly here and I’m sharing the final recipe in my Fuss Free Christmas series.
I’ve really enjoyed making and sharing all these recipes and I hope they have been helpful in making your Christmas prep as stress free as possible!
Today’s final recipe is a delicious no-bake dessert, a classic tiramisu with a festive twist made with gingerbread men. So delicious and it looks impressive too!
The first step is to whip up some double cream, marscapone and sugar in a large bowl.
Next, add coffee and Amaretto to a bowl. If you would rather leave out the alcohol that is absolutely fine!
Take the gingerbread biscuits and dip them on at a time into the coffee mixture then add to a large dish.
Top with a layer of the cream mixture and then keep repeating until all the biscuits and cream are gone.
For the top layer, whip up the remaining double cream and pipe it on top.
Finally, add a dusting of cocoa powder.
If you are serving straight away you can add some mini gingerbread men on top to decorate. If not, cover and store in the fridge and add them when you are ready to eat.
For more instructions check out my video showing exactly how I made this recipes and all ingredient measurements are in the recipe card below.
If you try any of my #FussFreeXmas recipes please do leave a comment below and share your pictures with me on Instagram. I always love to see your creations!
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Gingerbread Tiramisu
Prep Time: 20 mins- Cook Time: 0 mins
- Total Time: 20 minutes
Yield: 9 1x
Category: Dessert
Cuisine: Christmas
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Pin RecipeDescription
A delicious festive take on a classic tiramisu recipe, made using gingerbread men biscuits!
Ingredients
- 1200ml double cream
- 500g marscapone
- 50g caster sugar
- 250ml black coffee
- 100ml Amaretto
- 540g Large Gingerbread Men Biscuits
- 2 tbsp cocoa powder
- Optional: 9 Mini Gingerbread Men Biscuits
Instructions
- Add 600ml of the double cream to a large bowl along with the marscapone and sugar and whip until thick.
- Add the coffee and Amareto to a shallow bowl.
- You will need a large dish, a glass or oven proof dish is fine.
- One at a time dip the large gingerbread men into the coffee mixture, soaking them on either side for just a second or two and then add to the bottom of the dish.
- Repeat until the bottom of the dish is covered.
- Next add a layer of the cream and marscapone mixture.
- Keep repeating this gingerbread men and cream layers. You should be able to make 4 layers but it will depend on the size of your dish.
- If you have any broken biscuits you can use them to fill in the gaps.
- Once done, whip the remaining cream. You can use the same bowl as last time, no need to wash it!
- Add the whipped cream to a piping bag. This is not essential, you can just add the cream to the top with a knife or spoon, spreading it on, but piping it does make it look prettier. I used a piping bag and a large round nozzle.
- Dust the top of the cream with cocoa powder.
- If serving straight away you can add some mini gingerbread men to the top. If not, cover and keep in the fridge until the following day and add the biscuits just before serving.
- This tiramisu will keep covered in the fridge for up to 4 days.
If you liked this recipe you may also enjoy:
Whole Roasted Cauliflower with Hazelnut Pesto
Chrissie says
Absolutely love that this keeps in the fridge so that you can make it ahead of time. The only challenge is not digging into it every time you open the fridge!
★★★★★