If there’s ever a dessert that wraps you in a blanket of warmth, comfort, and nostalgia, it’s this Gingerbread Tiramisu. A festive spin on the classic Italian treat, this recipe is completely vegan, eggless, dairy-free, and filled with holiday spice and love. Imagine layers of espresso-kissed gingerbread cookies nestled between creamy vegan mascarpone and topped with cozy spices. Yes, it’s as dreamy as it sounds — and just as easy to make.
In this comprehensive guide, I’ll walk you through each step of making this plant-based dessert. You’ll learn ingredient alternatives, storage tips, prep tricks, and more — whether you’re a beginner or a pro in the kitchen.
Why You’ll Love This Recipe
This isn’t just a vegan dessert — it’s a celebration of flavor and texture that appeals to everyone, no matter their dietary preferences. Here’s why it’s become a favorite:
- Eggless and dairy-free: Perfect for vegans, those with allergies, or anyone avoiding animal products.
- Festive and aromatic: Packed with cinnamon, espresso, molasses, and gingerbread spice.
- No-bake convenience: Assembles in minutes, then chills into perfection.
- Make-ahead magic: Even better when prepared the day before serving.
- Flexible and customizable: Use jars, dishes, or even glasses for single servings.
Whether you’re hosting a holiday party, preparing a cozy dessert for two, or simply need a treat with a little extra cheer, this Gingerbread Tiramisu is the perfect solution.
Ingredients: Simple, Wholesome, and Plant-Based
Here’s everything you’ll need for this decadent no-bake dessert:
🔹 Gingerbread Cookie Layer
- 20–24 vegan gingerbread cookies (or speculoos/Biscoff cookies)
- 1 cup strong brewed espresso or dark coffee, cooled
- 1 tbsp maple syrup or molasses (optional – adds depth and warmth)
🔹 Vegan Mascarpone Cream
- 1½ cups raw cashews, soaked for 4–6 hours or boiled for 10 minutes
- ¾ cup full-fat coconut milk (or any thick, creamy plant milk)
- ¼ cup maple syrup
- 1½ tbsp lemon juice
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- Pinch of salt
🔹 Topping
- 1 tbsp unsweetened cocoa powder
- ½ tsp ground cinnamon
- Optional: crushed gingerbread cookies, candied ginger, or a drizzle of maple syrup
Required Kitchen Equipment
To ensure smooth prep, you’ll need:
- High-speed blender or food processor
- Mixing bowls
- Rubber spatula
- Glass or ceramic baking dish (8×8 recommended) or individual jars
- Measuring cups and spoons
- Sifter or fine-mesh sieve (for cocoa dusting)
- Knife or spoon (for layering)
Step-by-Step Instructions
1. Make the Vegan Mascarpone
This cream is the soul of the dessert — luscious, smooth, and surprisingly easy to make.
- Drain the soaked cashews and add them to a high-speed blender.
- Pour in the coconut milk, maple syrup, lemon juice, vanilla, cinnamon, and salt.
- Blend on high until completely smooth and creamy. Scrape down the sides as needed.
- Optional: Chill the mascarpone in the fridge for 30 minutes for a firmer texture before layering.
💡 Pro Tip: If your blender isn’t high-speed, soak the cashews overnight or boil for 15 minutes and blend in batches.
2. Prepare the Coffee Soak
- Mix the cooled espresso with maple syrup or molasses.
- Set aside — this will be your dip for the cookies.
☕ Optional: Add a splash of spiced rum or bourbon for a boozy adult version.
3. Assemble the Tiramisu
You can use a baking dish, trifle bowl, or even mini mason jars for individual servings.
- Quickly dip each gingerbread cookie in the espresso mixture — just enough to moisten without becoming soggy.
- Layer the dipped cookies on the bottom of your dish or jars.
- Spread a generous layer of vegan mascarpone cream over the cookies.
- Repeat the process: dipped cookies + mascarpone. You can do 2 or 3 layers depending on the size of your dish.
- Finish with a final layer of cream.
🎁 Optional: Add a swirl of vegan whipped cream or fold some into your mascarpone mixture for extra lightness.
4. Chill to Set
Cover and refrigerate for at least 4 hours, but preferably overnight to let the flavors meld beautifully and the cream firm up.
5. Add the Final Touch
Just before serving:
- Sift cocoa powder and cinnamon over the top.
- Garnish with crushed cookies, candied ginger, or festive sprinkles.
- Serve chilled, with a warm beverage or a cold glass of oat milk.
Serving Suggestions
This Gingerbread Tiramisu is a flexible and festive treat. Here are some creative ways to serve it:
- Mini jars for individual servings at holiday parties
- Decorative trifle bowl for a centerpiece dessert
- Layered glasses for a romantic dessert for two
- Add toppings like vegan whipped cream, pomegranate seeds, or shaved dark chocolate
Storage & Make-Ahead Tips
One of the best things about this dessert? It’s just as good (if not better) the next day!
Storage:
- Fridge: Cover tightly and store in the refrigerator for up to 4–5 days.
- Freezer: Freeze leftovers in an airtight container for up to 1 month. Let thaw in the fridge overnight.
Make-Ahead:
- You can make the mascarpone cream up to 2 days in advance.
- Assemble the tiramisu the day before your event for maximum flavor and ease.
Variations & Customizations
Want to tailor this dessert to your preferences or pantry? Try these ideas:
✅ Cookie Swaps:
- Biscoff or Speculoos (great crunch and spice)
- Vegan vanilla wafers + ginger powder
- Soft vegan molasses cookies (chill longer to firm)
✅ Cream Variations:
- Add a spoon of almond butter or tahini for nutty depth
- Use store-bought vegan cream cheese if you’re short on time
✅ Spice it Up:
- Add cardamom, clove, or allspice to the cream
- Swap espresso for chai or spiced tea for a caffeine-free version
✅ Adult Version:
- Splash in some bourbon, dark rum, or coffee liqueur to the espresso
Nutritional Overview (Per Serving Estimate)
Based on 8 servings. Will vary depending on exact brands and portion sizes.
- Calories: 310
- Fat: 18g
- Carbohydrates: 33g
- Sugars: 17g
- Protein: 6g
- Fiber: 3g
This dessert isn’t just indulgent — it also offers fiber and healthy fats from the cashews and coconut. Sweet, satisfying, and plant-powered!
FAQs
❓ Can I use a different nut instead of cashews?
Yes. Macadamia nuts or blanched almonds can work, though they may alter the texture slightly. Always soak and blend thoroughly.
❓ Does this taste like coconut?
Not noticeably. The spices and maple mask the coconut flavor well. But for sensitive palates, use a neutral-flavored thick plant cream instead.
❓ Can I use instant coffee?
Absolutely. Just make it strong and let it cool before using.
❓ Is this recipe gluten-free?
Only if your cookies are gluten-free. Look for certified gluten-free vegan gingerbread or bake your own.
❓ How long does this dessert keep?
It keeps well in the fridge for 4–5 days and even freezes nicely for up to a month.
Final Thoughts
This Gingerbread Vegan Tiramisu is more than a dessert — it’s a moment of joy, a holiday hug in every bite. It brings together warm spices, rich creaminess, and bold coffee for an unforgettable plant-based indulgence.
Perfect for Christmas, New Year’s, or just when your soul needs something sweet and spiced, this dessert will win over vegans and non-vegans alike.
🎉 Did you enjoy this festive twist on tiramisu?
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Let’s make the holidays even sweeter — together.
