No-Bake Gingerbread Tiramisu in a Glass

6. Assemble the first layer: Briefly dip each gingerbread or speculaas cookie into the cooled coffee mixture — just 1–2 seconds per side. The goal is to soften them slightly without turning them mushy. Layer the soaked cookies at the bottom of each glass, breaking them if needed to fit.
7. Add mascarpone cream: Spoon or pipe a generous layer of the mascarpone cream over the soaked cookies. Use the back of a spoon to smooth the surface.
8. Repeat the layers: Continue alternating dipped cookies and mascarpone cream until the glasses are filled, ending with a cream layer. Depending on the size of your glasses, you should get 2–3 layers per serving.
9. Chill: Refrigerate for at least 2 hours before serving. This resting time allows the cookies to soften fully and the flavors to meld into a cohesive, luscious dessert.
10. Garnish and serve: Just before serving, dust the tops with a light sprinkle of cinnamon, cocoa powder, or crushed cookie crumbs. You can also top with whipped cream, candied ginger, or mini gingerbread men for extra flair.

Storage & Serving Tips

These tiramisu glasses can be made up to 24 hours in advance, making them perfect for parties and holiday dinners. Store them covered in the refrigerator until ready to serve. Leftovers will keep well for up to 2 days.

For a non-alcoholic version, simply omit the rum or liqueur — the spiced cookies and coffee provide plenty of depth on their own. To make it extra festive, layer in a spoonful of cranberry compote or orange zest between the cream layers for a sweet-tart contrast.