Step 1: Prepare the Coffee Soak: Brew a fresh cup of strong coffee and pour it into a shallow bowl. Let it cool completely to room temperature. This is important because hot coffee will make the cookies fall apart too quickly when dipped.
Step 2: Cream the Mascarpone: In a large mixing bowl, beat the softened mascarpone cheese with the powdered sugar, molasses, alcohol-free vanilla, ginger, cinnamon, and cloves. Mix until the preparation is smooth and the spices are evenly distributed through the cheese.
Step 3: Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. Be careful not to overbeat it, as you want a light and airy texture. Gently fold the whipped cream into the spiced mascarpone mixture using a spatula until no white streaks remain.
Step 4: Dip the Cookies: Quickly dip each gingerbread cookie into the cooled coffee. You only want a brief submerged second for each side so they absorb flavor without becoming mushy. If you are using very thin gingersnaps, a half-second dip is usually enough.
Step 5: Layer the Dessert: Arrange a layer of the soaked cookies in the bottom of a glass dish or individual ramekins. Spread half of the mascarpone cream over the cookies. Repeat with a second layer of soaked cookies and top with the remaining cream. Smooth the top with a spatula or pipe the cream in decorative dollops.
Step 6: Chill and Serve: Cover the dish with plastic wrap and refrigerate for at least 4 hours, though overnight is best. This allows the flavors to meld and the cookies to soften to a cake-like consistency. Right before serving, dust the top generously with cocoa powder and garnish with mini cookies if desired.
