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20min Gingerbread Tiramisu Cups

Make individual gingerbread tiramisu cups in 20 minutes using hard gingersnaps, spiced espresso syrup, and rich mascarpone cream.
Print Recipe
Prep Time 20 minutes
Rest Time 30 minutes
Total Time 50 minutes
Servings: 6
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz mascarpone cheese chilled
  • 1 cup heavy whipping cream cold
  • 0.5 cup powdered sugar sifted
  • 1 tsp vanilla extract pure
  • 1 cup double-strength brewed espresso cooled to room temperature
  • 2 tbsp dark molasses unsulphured
  • 0.5 tsp ground ginger freshly opened for best flavor
  • 0.5 tsp ground cinnamon ground
  • 0.25 tsp ground nutmeg freshly grated or ground
  • 24 count hard gingersnap cookies store-bought crunchy style
  • 2 tbsp unsweetened cocoa powder for dusting tops

Equipment

  • 6 8-ounce glass cups or small jars
  • Hand mixer or stand mixer
  • Shallow dipping bowl
  • Fine-mesh sieve
  • Rubber spatula

Method
 

  1. In a shallow bowl, whisk together room temperature espresso, dark molasses, ground ginger, ground cinnamon, and ground nutmeg until smooth.
  2. In a cold mixing bowl, beat heavy whipping cream on medium speed until it forms soft peaks.
  3. Add chilled mascarpone cheese, powdered sugar, and vanilla extract to the whipped cream, then gently beat on low speed just until smooth and thick.
  4. Dip each gingersnap cookie into the espresso mixture for 3 to 5 seconds until slightly softened but still firm in the center.
  5. Break dipped gingersnap cookies as needed and place 2 cookies into the bottom of each of 6 dessert glasses or 8-ounce jars.
  6. Spoon or pipe 2 tablespoons of the spiced mascarpone cream over the cookie layer in each glass.
  7. Repeat with another layer of dipped gingersnaps and top with the remaining mascarpone cream, smoothing the tops with a small spoon.
  8. Cover cups loosely and chill in the refrigerator for at least 30 minutes before serving.
  9. Dust the tops evenly with unsweetened cocoa powder through a fine-mesh sieve right before serving.

Notes

If making these cups in advance for a party, assemble them up to 24 hours ahead, but wait to dust with cocoa powder until right before serving.
For smaller portion sizes, use twelve 4-ounce mini tasting glasses and snap each gingersnap cookie in half before dipping.
If your mascarpone cream seems too soft after whipping, chill the filled bowl in the refrigerator for 15 minutes before piping into cups.