These Easy No-Bake Gingerbread Tiramisu Cups combine crispy gingersnaps, rich espresso, and a creamy spiced mascarpone filling. We combine cinnamon, vanilla, and molasses into the mascarpone cream that pairs perfectly with the spiced gingersnaps. Unlike traditional tiramisu, this version doesn’t include eggs, alcohol, or lady fingers. Though, your favorite spiced rum or Kahlua can be added if desired!
A Quick Look At The Recipe
Recipe: Gingerbread Tiramisu Cups
Ready In: 25 minutes
Serves: 4 servings (or 8 mini servings)
Staple Ingredients: gingersnaps, mascarpone, heavy cream, molasses, espresso.
What Makes It Special: this dessert not only looks elegant, but the combination of flavors and textures if perfectly balanced. Crispy gingersnaps hold up to a dunk in bold espresso and are layered with a smooth lightly spiced mascarpone whipped cream filling. Cinnamon on top gives the classic “cocoa powder topping” but adds more depth and spice!
Serving these mini tiramisus in coupe or martini glasses gives and elegant touch and makes them easy to hand out to guests. Gingerbread is such a classic flavor of the holiday season, this dessert stays light with the cool whipped cream filling but has warmth from the espresso and spices. My spiced maple cake or espresso cupcakes do the same!
When I was in culinary school, we made tiramisu or similar style desserts regularly because they were great to serve for large events given they could be made for crowds easily. The same is true for in-home dinners and holiday gatherings, plus your guests will be impressed! Find all of my dessert recipes here for more inspiration!
Make This Because
Because it’s delicious!! Well, and for the following reasons..
- No Eggs: unlike traditional tiramisu that adds egg yolks to the filling, this recipe is egg-free. The filling is made with mascarpone, whipped cream, powdered sugar, molasses, and spices.
- Optional alcohol: I do not call for coffee liquor or run in the recipe as this can easily be made non-alcoholic, but you can also easily add in alcohol if desired! Spiced rum, vanilla vodka, Kahlua, or baileys can be added to the espresso.
- Fun individual servings: instead of the traditional pan of tiramisu, these individual cups are fun and festive, each guests can grab their own!
- Spiced flavor: ground cinnamon and molasses give that gingerbread flavor, paired with the gingersnaps gives that nostalgic flavor!
Ingredients You’ll Need
- Gingersnap Cookies: store-bought crispy gingersnaps hold up well, homemade ones work as well.
- Espresso or Strong Coffee: make sure it’s cooled before dipping, add a splash of coffee liquor to this if desired, or leave non-alcoholic and flavor with vanilla extract.
- Vanilla Extract: homemade or store-bought will work.
- Heavy Whipping Cream: no substitute for this, you need heavy cream to whip light and fluffy. Milk and half and half will not work.
- Mascarpone Cheese: Creates a creamy base without being overly sweet; cream cheese can be used in a pinch. Can be found with the mozzarella balls and burrata cheese.
- Powdered Sugar: Sweetens while keeping the filling silky smooth. Granulated sugar will make the mixture grainy.
- Molasses: Brings that gingerbread flavor and dark color.
- Cinnamon: Adds spice to the filling and is used for dusting on top.
How to Make The Tiramisu
Let’s talk a little about how to make the individual treat cups (The printable instructions are in the recipe card below.)
Quick overview:
- Whip cream and mascarpone, combine filling.
- Dip cookies and layer with the filling. Top with cinnamon.
- In a large mixing bowl whip the heavy cream on medium-high speed using an electric hand mixer with the whisk attachment until stiff peaks form, 5-8 minutes.
- Add in the mascarpone, vanilla, powdered sugar, molasses, and cinnamon. Mix again to combine, if the mixture if too thick, thin with a touch of heavy cream.
- In a mixing bowl combine cooled espresso and vanilla extract. If desired, add in 2 tablespoons of Kahlua or your favorite coffee liquor.
- To assemble, grab 4 coupe glasses or glass jars. Start by dipping one gingersnap in the espresso mixture, just for a few seconds, not long enough for the cookie to get soggy. Add to the bottom of the glass. Top with a dollop of the mascarpone filling, spread evenly, spoon over a spoonful of the espresso mixture.
- Repeat this two or three times, finishing with a layer of the filling. Fill all four glasses. To finish, dust with a little ground cinnamon or cinnamon sugar. These are best enjoyed immediately, or store covered in the fridge for 3-4 hours.
Individual Gingerbread Tiramisu Cups (Non-Alcoholic)
Equipment
- Coupe glasses, or small glass jars
Ingredients
- 16 oz. Gingersnap cookies
- 6 oz. Espresso, or strong brewed coffee, cooled
- 1 tsp Vanilla extract
- Cinnamon, for dusting
For the mascarpone filling:
- 1 cup Heavy whipping cream
- 8 oz. Mascarpone cheese
- 1/3 cup Powdered sugar
- 1 tsp Vanilla extract
- 1 tbsp Molasses
- 1/2 tsp Cinnamon
Instructions
For the mascarpone filling:
- In a large mixing bowl whip the heavy cream on medium-high speed using an electric hand mixer with the whisk attachment until stiff peaks form, 5-8 minutes.1 cup Heavy whipping cream
- Add in the mascarpone, vanilla, powdered sugar, molasses, and cinnamon. Mix again to combine, if the mixture if too thick, thin with a touch of heavy cream.8 oz. Mascarpone cheese, 1/3 cup Powdered sugar , 1 tsp Vanilla extract, 1 tbsp Molasses, 1/2 tsp Cinnamon
- In a mixing bowl combine cooled espresso and vanilla extract. If desired, add in 2 tablespoons of Kahlua or your favorite coffee liquor.1 tsp Vanilla extract, 6 oz. Espresso
- To assemble, grab 4 coupe glasses or glass jars. Start by dipping one gingersnap in the espresso mixture, just for a few seconds, not long enough for the cookie to get soggy. Add to the bottom of the glass. Top with a dollop of the mascarpone filling, spread evenly, spoon over a spoonful of the espresso mixture.16 oz. Gingersnap cookies
- Repeat this two or three times, finishing with a layer of the filling. Fill all four glasses. To finish, dust with a little ground cinnamon or cinnamon sugar. These are best enjoyed immediately, or store covered in the fridge for 3-4 hours.Cinnamon
Notes
- Use strong coffee if needed: Don’t have espresso? Brew a small batch of extra-strong coffee (like French press) for the same bold flavor.
- Make it ahead: these cups can be covered and stored in the fridge for several hours, if you need to make them prior to a dinner or event.
- Finish with flair: Just before serving, dust with extra cinnamon or cinnamon sugar. Top with extra crushed gingersnaps.
Nutrition
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Storage & Serving
Cover the tiramisu cups tightly and refrigerate for 2-3 hours or up to a day. Serve chilled for the best texture and flavor! The mascarpone cream can be made ahead and stored in the fridge for 2-3 days before assembling!
If making ahead for an event, assemble the cups a day in advance and dust with cinnamon or cookie crumbs just before serving. I love to serve these in martini or coupe glasses for an elegant dessert, they can also be made in leftover jelly jars, mason jars, or small parfait glasses. A glass container is best so you can see the yummy layers but small ramekins or cocottes or tea cups are also fun!
Frequently Asked Questions
Yes! These tiramisu cups are perfect for making a day in advance. The longer they sit, the softer the layers become.
No, strong brewed coffee works just as well. French press coffee or cold brew can be substituted.
You can swap the mascarpone for a dairy-free cream cheese alternative and use coconut whipped cream. The texture will change slightly but still be flavorful.
Use crispy, store-bought gingersnaps so they hold up to dipping in espresso. Softer cookies may fall apart too quickly. Homemade cookies are an option as well!
Absolutely! Layer everything in an 8×8 dish or small trifle bowl, cover, and chill until set. Slice or scoop to serve.
Yes! To the espresso mixture, mix in a few tablespoons of a spiced rum, Bailey’s, or Kahlua.
Tools I Recommend
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Cheers!
-Rachel
