1. Prepare coffee according to package, pour into a shallow bowl and place in the refrigerator to cool
2. Prepare whipped cream by adding heavy whipping cream to a large bowl and whisk on medium speed for 3-4 minutes until stiff peaks form
3. Add egg yolks and sugar to a large mixing bowl and whisk on high for about 5 minutes or until a thick and pale yellow cream has formed. Add the mascarpone, vanilla, cinnamon, ginger & nutmeg and whisk again for 2-3 minutes until smooth & combined. The texture should be smooth and creamy
4. Gently fold the whipped cream into the mascarpone mixture just until combined -do not over mix
5. Individually submerge lady fingers into the chilled coffee for 2-3 seconds, then place in your 9×13 pan. Repeat until the bottom of the pan is covered
6. Add a thick layer of the cream, then 1/2 of your crushed gingerbread cookies. Repeat with another layer of ladyfingers & another layer of cream, getting the top layer of cream as smooth as you can. Cover and refrigerate for at least 8 hours – 24 hours preferred and can be up to 2 days
7. Dust with cocoa powder and add the rest of your gingerbread cookie crumbs & ENJOY!

*This dessert holds well in the fridge for days! Can be made 2-3 days before serving.