This Easy Non-Alcoholic Gin Extract Gingerbread Tiramisu combines creamy mascarpone, warm gingerbread flavor, and a bright non-alcoholic gin extract note for a festive, cozy dessert. It’s no-bake, simple to assemble, and benefits from a few hours in the fridge so the cookies soften and the flavors meld. Expect creamy texture, a gentle ginger-spice aroma, and a rich, slightly boozy gin-like lift without alcohol.
Recipe Information
- Prep Time: 20 minutes
- Cook Time (chill time): 4 hours
- Total Time: 4 hours 20 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
(The values are approximate per serving, based on 8 servings.)
- Calories per serving: 520 kcal
- Protein: 5 g
- Carbohydrates: 32 g
- Fat: 42 g
- Fiber: 1 g
- Sugar: 18 g
- Sodium: 190 mg
Why Make This Easy Non-Alcoholic Gin Extract Gingerbread Tiramisu
This tiramisu is perfect for holiday gatherings or a cozy dessert when you want something special but easy. It keeps the classic creamy tiramisu texture while swapping ladyfingers and liqueur for gingerbread cookies and a non-alcoholic gin extract. The gingerbread gives warm spice — ginger, cinnamon, molasses notes — while the gin extract adds bright botanical hints that lift the dessert. It’s a crowd-pleaser that tastes rich, smells like the holidays, and comes together in minutes.
How to Make Easy Non-Alcoholic Gin Extract Gingerbread Tiramisu
This recipe lets you layer flavors quickly: whip the cream, fold into the mascarpone mixture, dip cookies, and chill. The longer it chills, the softer the cookies and the deeper the flavor.
Ingredients:
- 1 cup non-alcoholic gin extract
- 2 cups mascarpone cheese
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 12–15 gingerbread cookies
- 1 cup strong brewed coffee, cooled
- Cocoa powder for dusting
- Ground cinnamon for topping
Directions:
Step 1: Preparation
In a cold mixing bowl, beat the heavy cream until soft peaks form. Chill the bowl and beaters briefly first if your kitchen is warm. Measure and have the mascarpone, powdered sugar, non-alcoholic gin extract, and vanilla ready.
Step 2: Mixing
In a separate bowl, stir or beat the mascarpone with the powdered sugar, non-alcoholic gin extract, and vanilla extract until smooth and creamy. Fold the whipped cream gently into the mascarpone mixture with a spatula. Fold only until combined to keep the filling light and airy.
Step 3: Layering
Quickly dip each gingerbread cookie into the cooled coffee — just a second or two per side so cookies don’t fall apart. Arrange a single layer of dipped cookies in the bottom of an 8×8-inch dish (or similar). Spread half of the mascarpone mixture over the cookie layer in an even layer. Add another layer of dipped cookies, then spread the remaining mascarpone mixture on top. Smooth the surface with a spatula.
Step 4: Chilling & Finishing
Cover the dish and refrigerate for at least 4 hours or overnight. This lets the cookies soften and the flavors meld. Before serving, dust the top with cocoa powder and sprinkle lightly with ground cinnamon. Serve chilled and scoop generous spoonfuls to show the creamy layers and soft, spiced cookie.
How to Serve Easy Non-Alcoholic Gin Extract Gingerbread Tiramisu
Serve chilled, straight from the fridge. Garnish with extra cocoa, a cinnamon stick, or shaved dark chocolate for contrast. This tiramisu is great for holiday dinners, potlucks, or a cozy night in. Pair with a hot coffee, spiced tea, or a non-alcoholic mulled beverage to echo the ginger and spice notes.
How to Store Easy Non-Alcoholic Gin Extract Gingerbread Tiramisu
- Refrigerate: Cover tightly and keep in the fridge for up to 3 days. The texture remains best within 48 hours.
- Freeze: For longer storage, freeze in an airtight container for up to 1 month. Thaw overnight in the fridge before serving. Note: freezing may change texture slightly; the cream will still be tasty but slightly denser.
- Do not leave it at room temperature for more than 2 hours due to the dairy.
Expert Tips for Perfect Easy Non-Alcoholic Gin Extract Gingerbread Tiramisu
- Use cold bowls and beaters to get the cream to whip quickly and hold structure.
- Don’t over-dip cookies in coffee. A quick dunk keeps them intact and softens them just enough.
- If your mascarpone is very firm, let it sit at room temperature 15 minutes to soften for easier mixing.
- Taste your mascarpone mixture before layering. Add a touch more powdered sugar if you like it sweeter, or a drop more gin extract for brighter flavor.
- For a stronger coffee note, use espresso or reduce the coffee slightly so each cookie gets less liquid and holds shape.
- If you want less sweetness, reduce powdered sugar to 1/2 cup and adjust to taste.
Delicious Variations
- Chocolate-Gin Twist: Use chocolate ginger cookies and add 1/4 cup cocoa to the mascarpone mixture.
- Citrus Brightness: Add 1 tablespoon finely grated orange zest to the mascarpone mix to pair with the botanical gin flavor.
- Spiced Nut Topping: Toast chopped pecans or walnuts and sprinkle on top for crunch.
- Alcohol Version: Substitute non-alcoholic gin extract with 1/4–1/3 cup real gin for adult gatherings (optional).
- Rum or Amaretto Swap: Replace gin extract with non-alcoholic or small amounts of flavored extract like rum or almond for a different profile.
Frequently Asked Questions
Q: Can I use a different cookie instead of gingerbread?
A: Yes. Ladyfingers, speculoos, or gingersnap cookies work well. If using thin cookies, dip very briefly to avoid mushiness.
Q: My mascarpone looks grainy. What did I do wrong?
A: Graininess happens if mascarpone is whipped too hard or mixed too long. Mix gently until smooth. If grainy, try stirring gently to smooth or use room-temperature mascarpone for easier blending.
Q: Can I make this ahead for a party?
A: Absolutely. Make it the day before to let flavors meld. It keeps well for 2–3 days in the fridge. For best texture, serve within 48 hours.
Q: Is there a dairy-free version?
A: You can try dairy-free cream cheese or coconut cream and a vegan whipped cream. Texture and flavor will differ, and coconut will add its own taste. Use sturdy cookies that hold up to dipping.
Q: How can I avoid a watery tiramisu after chilling?
A: Don’t over-dip cookies into coffee. Use firm mascarpone and whipped cream that holds peaks. Cover tightly in the fridge to prevent condensation on top.
Q: My cookies are too hard after chilling. How do I fix that?
A: That usually means the cookies weren’t dipped long enough. Next time, dunk a little longer. For the current batch, let it sit at room temperature 10–15 minutes before serving to soften.
Q: Can I reduce the sugar?
A: Yes. Reduce powdered sugar to 1/2 cup or less to suit your taste. Taste the mascarpone mixture and adjust before layering.
Conclusion
This Easy Non-Alcoholic Gin Extract Gingerbread Tiramisu is a comforting, festive dessert with creamy texture, warm spice, and a bright botanical lift. It’s quick to assemble, perfect for holiday gatherings, and easy to adapt. For another festive take and inspiration, see this recipe: Christmas Gingerbread Tiramisu – Festive Holiday Dessert. Give this tiramisu a try — it’s cozy, crowd-pleasing, and makes the holidays taste like home.
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Easy Non-Alcoholic Gin Extract Gingerbread Tiramisu
- Total Time: 260 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A festive no-bake tiramisu with creamy mascarpone, warm gingerbread, and a bright note of non-alcoholic gin extract.
Ingredients
- 1 cup non-alcoholic gin extract
- 2 cups mascarpone cheese
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 12–15 gingerbread cookies
- 1 cup strong brewed coffee, cooled
- Cocoa powder for dusting
- Ground cinnamon for topping
Instructions
- In a cold mixing bowl, beat the heavy cream until soft peaks form.
- In a separate bowl, stir or beat the mascarpone with the powdered sugar, non-alcoholic gin extract, and vanilla extract until smooth and creamy. Fold the whipped cream into the mascarpone mixture gently.
- Dip each gingerbread cookie into the cooled coffee briefly and arrange a layer in the bottom of an 8×8-inch dish. Spread half of the mascarpone mixture over the cookies.
- Add another layer of dipped cookies, then spread the remaining mascarpone mixture on top and smooth the surface.
- Cover and refrigerate for at least 4 hours or overnight. Before serving, dust with cocoa powder and sprinkle with ground cinnamon.
Notes
Serve chilled, garnished with extra cocoa, a cinnamon stick, or shaved dark chocolate. Best consumed within 48 hours for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 18g
- Sodium: 190mg
- Fat: 42g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
