1.5 cups strong brewed coffee, cooled to room temperature
Cocoa powder or extra crushed gingerbread for dusting
Instructions
In a large mixing bowl, combine the chilled heavy whipping cream, granulated sugar, and alcohol-free vanilla extract. Use a hand mixer or stand mixer to beat the mixture until soft peaks form. In a separate smaller bowl, whisk the room temperature mascarpone with the molasses, ground ginger, and cinnamon until smooth. Gently fold the mascarpone mixture into the whipped cream until fully combined and fluffy.
Pour the cooled, strong brewed coffee into a shallow bowl. Ensure the coffee is at room temperature or slightly chilled, as hot coffee will cause the gingerbread cookies to turn into mush too quickly. If you want a deeper spice flavor, you can stir a pinch of extra cinnamon into the coffee.
Quickly dip each gingerbread cookie into the coffee, ensuring it is submerged for only a second or two. Arrange a single layer of these soaked cookies in the bottom of an 8×8 inch glass baking dish. You may need to break some cookies to fill the gaps and create an even base.
Spread half of the spiced mascarpone cream over the first layer of cookies. Use an offset spatula or the back of a spoon to smooth it out to the edges. Repeat the process with another layer of coffee-soaked cookies, followed by the remaining cream mixture.
Cover the dish tightly with plastic wrap and refrigerate for at least 4 to 6 hours, though overnight is best. This resting period allows the cookies to soften to a cake-like consistency and the flavors to meld together. Just before serving, dust the top generously with cocoa powder or crumbled ginger cookies.
