Directions

1. Wash hands thoroughly with soap and warm water for 20 seconds.
2. Sanitize all work surfaces.
3. Use a yellow cutting board for eggs and dairy prep.
4. In a double boiler (or heatproof bowl over simmering water), place egg yolks and brown sugar.
5. Whisk continuously for approximately 5 minutes, until sugar is fully dissolved.
6. Remove from heat and add molasses, cinnamon, ginger, salt, and vanilla. Whisk to combine.
7. Place the bowl in a larger ice-filled bowl to cool the mixture quickly.
8. In a separate bowl, whisk mascarpone cheese until smooth.
9. Once the egg mixture is cooled, fold it into the mascarpone cheese.
10. In another bowl, whip the 35% whipping cream to stiff peaks.
11. Reserve 2 cups of whipped cream for topping.
12. Fold the remaining whipped cream into the mascarpone mixture.

Assemble the tiramisu:

1. Dip ladyfingers briefly (halfway lengthwise) into gingerbread coffee. Do not oversoak.
2. Cover the bottom of a 9×13-inch pan with dipped ladyfingers. Trim as needed to fit.
3. Spread 1 ½ cups mascarpone mixture over the ladyfingers.
4. Lay a layer of gingersnap cookies overtop (do not dip).
5. Spread another 1 ½ cups mascarpone mixture over the cookies.
6. Dip enough ladyfingers to form another layer and place on top.
7. Fold remaining mascarpone mixture into the reserved whipped cream and pipe dots on top.
8. Dust the surface with cocoa powder. Cover and refrigerate overnight.

For Service:

1. Slice and place a gingersnap cookie in each portion.
2. Discard any tiramisu that has been at room temperature for more than 2 hours.