This isn’t a classic tiramisu — it’s a gingerbread twist made into easy, no-bake individual jars. Layers of espresso-dipped gingerbread or gingersnap cookies alternate with a molasses-scented mascarpone pudding for a festive make-ahead dessert that’s perfect for holiday parties.
This post contains affiliate links, which may earn me a small commission at no extra cost to you and helps support the blog.
If you want a seasonal dessert that’s simple to assemble and full of warm flavors — ginger, molasses and espresso — these jars are ideal. They’re portable, pretty and crowd-pleasing.
[feast_advanced_jump_to]
Ingredients
- Espresso or strong coffee (room temperature)
- Mascarpone cheese (room temperature)
- Granulated sugar
- Unsweetened cocoa powder (Dutch-processed recommended)
- Unsulphured molasses
- Egg yolks
- Heavy whipping cream (cold)
- Gingerbread or gingersnap cookies
- Cinnamon & ground ginger (optional, to mix with cocoa)
See the recipe card below for quantities and full details.
Equipment
Serve these in small jars or cups. Recycled jam jars, tulip jars with lids, or other small containers work well.
A double boiler (or a heatproof bowl set over a simmering pot) is used to gently heat the egg yolks and sugar to 160°F, making them safe to eat. A hand mixer speeds up whipping the cream, though a whisk works too.
Step by Step Instructions
STEP ONE – In a bowl, combine mascarpone and molasses until smooth; set aside.
STEP TWO – Whip the cold heavy cream to soft peaks (it should hold shape but be slightly droopy). A hand mixer makes this fast and easy.
STEP THREE – Whisk egg yolks and sugar together and heat gently over a double boiler, stirring constantly, until the mixture reaches 160°F. Remove from heat and cool slightly.
STEP FOUR – Gradually whisk the cooled yolk mixture into the mascarpone-molasses mixture, then fold in the whipped cream gently until combined.
Assemble the jars – Mix cocoa with a pinch of cinnamon and ground ginger if desired. Sprinkle a fine layer in the bottom of each jar. Quickly dunk a cookie in espresso — a fast dip, not a soak — and place it in the jar. Spoon 1–2 tablespoons of filling over the cookie, then add another espresso-dipped cookie. Continue layering, finishing with the filling. Dust the top with more cocoa just before serving.
TIP: Use crunchy, dry cookies (gingersnaps are ideal) so they keep some texture after dipping. Avoid over-soaking.
Substitutions & Variations
The recipe is written for the ingredients listed and hasn’t been tested with substitutions. If you adapt it, consider using gingersnaps for a crisper texture. You can omit spices or adjust molasses to taste. Leave a comment to share what worked for you!
Storage
Cover and refrigerate the jars for up to 2 days; they’re best within 24 hours for peak texture and flavor.
FAQ
No — this is an alcohol-free, holiday-inspired tiramisu variant.
More Recipes You’ll Love
- Orange Almond Chocolate Chip Cookies
- Mini Honey Muffins
- Strawberry Nutella Crepes
- Gingerbread Pancakes (Fun Holiday Breakfast!)
Did you try this recipe?
Tag @brokenovenbaking on Instagram and leave a ⭐️ review below!
📖 Recipe
Gingerbread Tiramisu Jars
Kayla Burton
Pin Recipe
Equipment
- Hand mixer
- Double boiler (or heatproof bowl over simmering water)
- Mixing bowls
- Measuring spoons and scale/cups
- Whisk
- Spatula
- Thermometer
- Small jars or cups
Weigh dry ingredients in grams with a food scale for consistent results.
Ingredients
- 4 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 8 oz mascarpone, room temperature
- 1 tbsp unsulphured molasses
- 1 1/4 cup (295 ml) heavy whipping cream, cold
- 1/4 cup (21.5 g) unsweetened cocoa powder
- 1/4 tsp ground cinnamon (optional)
- 1/8 tsp ground ginger (optional)
- 1 1/2 cups (355 ml) espresso or strong coffee, room temperature
- ~48 gingerbread or gingersnap cookies (amount will vary by cookie and jar size)
Instructions
- Heat the egg yolks and sugar over a double boiler, whisking constantly, until the mixture reaches 160°F. Remove from heat and let cool.
- In a separate bowl, combine the mascarpone and molasses until smooth.
- Whip the heavy cream to soft peaks (holds shape but slightly droops). A hand mixer helps.
- Once the yolk mixture is cool, slowly whisk it into the mascarpone mixture. Gently fold in the whipped cream until combined.
- Mix cocoa powder with cinnamon and ginger, if using. Sprinkle a thin layer in the bottom of each jar.
- Quickly dip a cookie in espresso and place it in the jar. Add 1–2 spoonfuls of filling. Repeat layers of dipped cookies and filling, ending with the filling.
- Cover and refrigerate for at least 2 hours. Dust with cocoa before serving.
Notes
*Cookie count depends on cookie and jar size; gingersnaps are recommended for a drier, crunchier texture.
Store covered in the refrigerator up to 2 days; best within 24 hours.
The nutrition information is an estimate; calorie accuracy is not guaranteed.
Leave a comment below & tag @brokenovenbaking on social!