If you love a classic tiramisu but fancy something with a little more spice, this Ginger Snap Tiramisu is the perfect twist. Made with rich, freshly brewed Ringtons coffee and our crunchy Ginger Snaps, this no-bake dessert is beautifully simple yet full of comforting flavour. The biscuits soften into the coffee, the mascarpone layer stays light and creamy, and the hint of ginger adds a festive warmth that works all year round. It’s quick to assemble, effortless to chill, and guaranteed to impress—whether you’re hosting, gifting, or treating yourself to something sweet with your next cuppa.
Ingredients:
- 200ml Ringtons coffee, brewed and cooled
- 250g Ringtons Ginger Snaps
- 250g mascarpone cheese
- 1 teaspoon vanilla extract
- 200ml double cream
- 3 tablespoons icing sugar
- Cocoa powder, for dusting
- Crushed ginger Snaps (for extra crunch and decoration)
Instructions:
Make:
- In a bowl add the mascarpone cheese, vanilla extract and icing sugar - mix until smooth.
- In a separate bowl, whip the double cream until it forms soft peaks.
- Gently fold the whipped cream into the mascarpone mixture until combined.
Assemble:
- Dip each Ginger Snap into the coffee mixture, making sure they’ve had a good soak, but not soggy
- Arrange the Ginger Snaps in a serving dish, forming a layer at the bottom.
- Spread half of the mascarpone mixture over the biscuits, smoothing it into an even layer.
- Repeat the process with another layer of dipped biscuits and top with the remaining mascarpone mixture.
Chill and serve:
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to get to know each other, and the dessert to firm up.
- Just before serving, dust the top with ground cocoa powder and crumble over ginger snaps