GINGERBREAD TIRAMISU

Gingerbread mascarpone: Fill a pot with a couple of inches of water & bring it to a simmer. In a medium heat-safe bowl, whisk together the egg yolks & sugar. Place the bowl over the pot of simmering water, making sure that the bottom is not touching the water. Whisk until the sugar is fully dissolved (~3-5 mins). Then remove the bowl from the heat & whisk until paler in color (3-4 mins). Whisk in the molasses, spices, salt, and vanilla extract. Allow to cool. Once cooled, whisk in the mascarpone cheese. In a large bowl, whip 1 1/2 cups of heavy cream until stiff peaks form. Scoop into the mascarpone mixture. Fold to combine. Assemble. Quickly dunk the lady fingers into the coffee, and arrange on the bottom of an 8x8” pan. Using a large cookie scoop, scoop 3-4 scoops of the mascarpone over the lady fingers. Spread. Arrange gingersnaps on top. Then, add 3-4 more scoops of the filling on top and spread evenly. Lay down another layer of soaked lady fingers & place another 2-3 scoops of the filling on top. Spread evenly (you should have leftover filling). With the remaining 1 cup heavy cream, add the powdered sugar & whip until stiff peaks form. Fold it into the leftover filling. Place into a piping bag & pipe dollops all over the top of the tiramisu. Dust with cocoa powder, then decorate with gingersnaps. Chill in the refrigerator for at least 3-4 hrs (preferably overnight). Serve and enjoy!