# Components:
→ Gingerbread Spice Mix
01 - 2 teaspoons ground ginger
02 - 1 1/2 teaspoons ground cinnamon
03 - 1/4 teaspoon ground cloves
04 - 1/4 teaspoon ground nutmeg
→ Mascarpone Filling
05 - 2 cups chilled mascarpone cheese (500 grams)
06 - 3 large eggs, separated
07 - 1/2 cup granulated sugar (100 grams), divided
08 - 1/4 cup unsulphured molasses (60 milliliters)
09 - 1 teaspoon vanilla extract
→ Espresso Soak
10 - 1 cup strong brewed espresso, cooled (240 milliliters)
11 - 2 tablespoons dark rum, optional
→ Assembly
12 - 24 ladyfinger biscuits (savoiardi), about 7 ounces, 200 grams
13 - 1 tablespoon cocoa powder, for dusting
14 - Gingerbread cookies or crystallized ginger, for garnish, optional
# Directions:
01 - Combine ground ginger, cinnamon, cloves, and nutmeg in a small bowl; set aside.
02 - In a large mixing bowl, whisk together egg yolks and 1/4 cup sugar until pale and creamy. Blend in molasses, vanilla extract, and gingerbread spice mix until smooth.
03 - Beat mascarpone cheese in a separate bowl until smooth. Gently fold into the egg yolk mixture until evenly combined.
04 - In a clean bowl, whisk egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and whip to stiff peaks. Gently fold whipped egg whites into the mascarpone mixture.
05 - Stir espresso and rum (if using) together in a shallow dish.
06 - Briefly dip each ladyfinger into the espresso mixture for 1 to 2 seconds. Arrange half the dipped ladyfingers in the bottom of an 8-inch square dish.
07 - Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat layering with remaining soaked ladyfingers and mascarpone filling.
08 - Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to develop and set.
09 - Before serving, dust the surface with cocoa powder using a sieve and optionally garnish with gingerbread cookies or crystallized ginger.
