No-Bake Gingerbread Tiramisu in a Glass

Ingredients

 

For the Cream Layer:

• 1 cup heavy whipping cream
• 8 oz mascarpone cheese, softened
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground ginger

For the Gingerbread Layer:

• 12–14 gingerbread cookies or gingersnaps
• ¾ cup strong brewed coffee, cooled
• 1 tbsp molasses (optional for deeper gingerbread flavor)

For Topping:

• Whipped cream
• Crushed gingersnaps
• Ground cinnamon or festive sprinkles

Directions

Prepare the coffee mixture: In a shallow dish, combine cooled coffee with molasses (optional).

Make the cream: Beat heavy cream until soft peaks form. In another bowl, mix mascarpone, powdered sugar, vanilla, cinnamon, and ginger. Fold whipped cream gently into the mascarpone mixture until smooth and fluffy.

Dip the cookies: Lightly dip each gingerbread cookie into the coffee mixture—just one quick dip per side so they don’t get soggy.

Start layering: Place a layer of dipped cookies at the bottom of each glass. Spoon a layer of mascarpone cream over the cookies.

Repeat: Add another layer of dipped cookies, then another layer of cream. Smooth the tops.

Chill: Refrigerate for at least 2 hours (or overnight) to allow flavors to develop.

Serve: Top with whipped cream, crushed gingersnaps, and a dusting of cinnamon before serving.

Nutritional Information (per glass, serves 4)

Calories: 380 kcal

Protein: 5 g

Carbohydrates: 36 g

Fat: 24 g

Sugar: 22 g

Fiber: 1 g