Gingerbread Tiramisu

Christmas is fast approaching and we can all feel the festive spirit. Along comes flavours and traditions we adore this time of the year! Whether it is building ginger bread houses with the kids or adding a dash of warm and comforting spices such as cinnamon, ginger and nutmeg. This gingerbread tiramisu has it all! We tend to indulge in all our faves, and pull out all the stops when entertaining or hosting Christmas lunch.

This gingerbread tiramisu recipe is a culmination of a classic Italian dessert with a Christmas twist! However, because it is a Vegan, no bake dessert, that means you get to spend more time with the ones you love. Moreover, it is perfectly refreshing, guilt free and crave-worthy!

Gingerbread tiramisu


600ml chilled coconut cream
1/3 cup castor sugar
1 tsp vanilla extract
1 1/2 tsp gingerbread spice (see below)
Italian finger biscuits
1 1/3 cups chilled strong brewed coffee
1/2 cup castor sugar


1. Firstly, heat up the coffee and the sugar until the sugar has dissolved and let it chill.
2. Secondly, whip the coconut cream, gradually add the sugar, and when the cream has reached stiff
peaks add the gingerbread spice. Scoop the whipped coconut cream into a piping bag and
3. Thirdly, dip the finger biscuits in the coffee and layer the bottom part of the serving dish you’re going
to use, add a generous layer of the coconut cream, and then another layer of the coconut
4. Sift over some raw cacao and more of the gingerbread spice, and chill for at least one hour
before serving.

Gingerbread spice


• 1 tablespoons ground ginger
• 3 tablespoons ground cinnamon
• 1 teaspoon Ground Allspice
• 1/2 a teaspoon teaspoon ground nutmeg
• 1/2 a teaspoon Ground Cardamom
• 1teaspoon ground cloves


1. Mix all the ingredients together and transfer them into an airtight container or glass jar an serve! Importantly, this spice blend will make your next recipe a breeze!


Cut, serve and enjoy!

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