Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider


Featured Slider Styles

Display Trending Posts


Display Instagram Footer


Dark or Light Style

Powered by Blogger.

Search This Blog

Gingerbread Tiramisu

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Keurig400 #CollectiveBias

Guys, I've been feeling technologically advanced lately. Why, you ask? Well, because I just got my hands on a Keurig. And not just any Keurig, it's a Keurig 2.0! The 2.0 means it has ADVANCED brewing technology, so it can recognize the K-cup packs I put in it and produce a perfect beverage, every time. How legit is that?

I was so excited to get my hands on this machine, and ironically, it's not because I drink coffee. It's because I am a huge fan of coffee flavored desserts, and more often than not, I find myself having to brew an entire pot when I need a small amount to use in a recipe. So, the ability to brew as little as 4 ounces of coffee in less than a minute is a huge win in my book. And of course, if the coffee addicts in my house need to brew some for themselves, they could brew up to 30 ounces at one time. THAT'S the power of 2.0!

So anyways, let's talk dessert since I'm sure that's what you guys came here for! As far as favorite coffee flavored desserts though, tiramisu is definitely up there. And I know that if something ain't broke, you're not supposed to fix it, but I couldn't resist. Since we're smack dab in the middle of holiday season and all, why not make a gingerbread tiramisu? Yessss.
Evidently, I am not the only genius to come up with this idea, BUT, I think I am the only one who has used real gingerbread men and not gingersnaps! You can thank Little Debbie for that.

This tiramisu is really simple to put together which is perfect for the busiest time of the year. All you need are some gingerbread cookies, coffee, mascarpone cheese, heavy cream, sugar, and cocoa powder. Typically, there would be eggs in this dessert, but like I said, we're keeping it simple.

For the coffee, I used Barista Prime Coffeehouse Italian Roast, which is delicious. You could use any flavor coffee you like; Keurig offers 400 different beverage options from 60 different brands, such as Starbucks, Folgers, Dunkin Donuts, and many other favorites. You also have the option of brewing your coffee strong, which is just what this tiramisu calls for.

You're going to dip the gingerbread cookies into the coffee, layer them in your pan, spread the mascarpone mixture on top, repeat, and dust with cocoa powder, and you're done. Refrigerate for 6 hours or overnight, and you've got a unique, delectable dessert for your holiday spread.

Speaking of the holidays, tis the season of gift giving and the Keurig 2.0 K300 would definitely rank you high on the list of best gift giver ever. Pick one up at your local Target today!

Gingerbread Tiramisu

Yield: 8 servings
Print Friendly and PDF


8 oz. mascarpone cheese, cold
1/3 cup granulated sugar
3/4 cup heavy cream, cold
Two 6 oz. packages Little Debbie gingerbread cookies
8 ounces strong black coffee, brewed and cooled to room temperature
2 tablespoons cocoa powder, for garnish


In a medium-sized bowl, using an electric hand mixer, beat together mascarpone cheese and sugar until creamy and well-combined.

In another bowl, using an electric hand mixer, beat heavy cream until stiff peaks form.

Fold heavy cream into mascarpone cheese mixture.

Working with one gingerbread cookie at a time, dip each cookie into the coffee, then transfer to an 8x8 inch dish. Repeat this process until you have a single layer of gingerbread cookies. Break apart the cookies as needed to fill and completely cover the bottom of the dish.

Spread half of the mascarpone mixture evenly over the gingerbread cookies. Place one tablespoon of cocoa powder in a mesh strainer and sprinkle over mascarpone layer.

Repeat the dipping process with the remaining gingerbread cookies, arranging them in another single layer over the mascarpone. Spread the remaining mascarpone mixture on top of the cookies, and sprinkle with remaining cocoa powder.

Cover and refrigerate for 6 hours, or overnight. Garnish with shaved chocolate if desired. Serve chilled.

You Might Also Like

No comments

Post a Comment

Follow @confessionsofaconfectionista