No-bake holiday dessert layering coffee-soaked gingerbread cookies with spiced eggnog mascarpone cream. Ready in 30 minutes, chills 4+ hours.

Scale

24–30 crisp gingerbread cookies or ladyfingers

1 ½ cups strong brewed coffee, cooled

16 oz mascarpone cheese, room temp

1 ½ cups eggnog

½ cup powdered sugar

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp nutmeg

2 cups heavy cream

Unsweetened cocoa powder for dusting

1. Whisk mascarpone, eggnog, sugar, vanilla, and spices until smooth.

2. Whip heavy cream to stiff peaks; fold into mascarpone mixture.

3. Quick-dip cookies in coffee (2 seconds per side); layer in 9×13 dish.

4. Spread half the cream over cookies.

5. Repeat cookie and cream layers.

6. Dust top with cocoa powder.

7. Cover and chill 4+ hours (overnight best).

8. Slice and serve cold.

Gluten-free cookies work 1:1.

For dairy-free: use coconut whipped cream + vegan mascarpone.

Make up to 24 hours ahead—flavors improve.

Keywords: gingerbread tiramisu, eggnog dessert, holiday dessert, no-bake dessert, christmas dessert