Ingredients
Scale
- 1 cup brewed coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 1 package gingerbread cookies
- 1 cup mascarpone cheese
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Cocoa powder for dusting, as needed
Instructions
- In a shallow dish, combine chilled brewed coffee and coffee liqueur if using. Dip each gingerbread cookie briefly into the mixture and arrange a layer at the bottom of a 9×9 inch dish.
- In a large mixing bowl, whip the heavy cream until soft peaks form (about 3 minutes). In a separate bowl, mix mascarpone cheese, powdered sugar, vanilla extract, cinnamon, ginger, and nutmeg until smooth. Gently fold the whipped cream into the mascarpone mixture.
- Spread half of the mascarpone mixture over the cookie layer. Place another layer of soaked cookies on top, followed by the remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Dust with cocoa powder before serving.
Notes
For a vegan version, substitute heavy cream with almond or oat milk and use non-dairy mascarpone or silken tofu. You can also add orange zest or pumpkin puree for variations.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg