500g Mascarpone cheese, softened at room temperature
300ml Heavy whipping cream, chilled
1/2 cup Strong brewed coffee, cooled
1/4 cup Molasses
1/2 cup Powdered sugar
1 teaspoon Alcohol-free vanilla extract
1 teaspoon Ground ginger
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground cloves
2 tablespoons Cocoa powder for dusting
Instructions
In a shallow bowl, whisk together the cooled brewed coffee and the molasses until the molasses is completely dissolved. This mixture will provide the base moisture for your cookies and infuse them with a deep, festive flavor. Set this aside while you prepare the cream filling.
In a large mixing bowl, beat the softened mascarpone cheese with the powdered sugar, ground ginger, cinnamon, and ground cloves. Use a hand mixer or a whisk to blend until the mixture is smooth and the spices are evenly distributed. Ensure there are no lumps remaining in the cheese.
In a separate chilled bowl, whip the heavy cream and alcohol-free vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture using a spatula. Be careful not to over-mix, as you want to keep the filling light and airy.
Quickly dip each gingerbread cookie into the coffee and molasses mixture. Do not soak them for too long, as they will become mushy. Place a layer of the dipped cookies in the bottom of an 8×8 inch glass dish. Spread half of the mascarpone cream over the cookies in an even layer.
Repeat the process with a second layer of dipped cookies followed by the remaining cream. Smooth the top with a spatula. Cover the dish with plastic wrap and refrigerate for at least 4 hours, though overnight is best. This allows the cookies to soften and the flavors to meld together perfectly.
