In a mixing bowl, whip the heavy cream until it forms soft peaks. In another large bowl, beat the mascarpone with sugar, vanilla, ground cinnamon and ground ginger until smooth. Gently fold the whipped cream into the mascarpone mixture to form a light gingerbread-spiced cream. :contentReference[oaicite:2]{index=2}

Brew a strong coffee (or spiced coffee/espresso) and let it cool. Optionally, add a splash of coffee liqueur or rum. :contentReference[oaicite:3]{index=3}

Quickly dip each gingerbread cookie (or sponge slice / ladyfinger) into the coffee mixture — don’t soak too long, just enough to moisten. Then arrange a layer of soaked biscuits at the bottom of your serving dish. :contentReference[oaicite:4]{index=4}

Spread about half of the mascarpone-cream over the first layer of soaked biscuits. Add another layer of soaked biscuits, then the remaining cream. Smooth the top. :contentReference[oaicite:5]{index=5}

Cover the dish and refrigerate the tiramisu for at least 4 hours — better if chilled overnight — to allow the flavors to meld and the biscuits to soften. :contentReference[oaicite:6]{index=6}

Just before serving, dust the top generously with cocoa powder, and optionally sprinkle some crushed gingerbread crumbs or gingersnaps for extra crunch and holiday flavor. :contentReference[oaicite:7]{index=7}