Prepare the coffee: Brew strong coffee or espresso and let it cool. If using liqueur, stir it in now. This will be your soaking liquid for the cookies.

Make the mascarpone filling: In a bowl, beat the mascarpone with powdered sugar, vanilla, and the spice blend until ultra-smooth. Fold in lightly whipped cream to create a lush, airy filling.

Assemble the first layer: Dip a handful of gingerbread crumbs briefly into the cooled coffee—2 to 3 seconds, just enough to moisten but not saturate. Spread a thin layer of the mascarpone mixture in the bottom of your serving dish.

Build the layers: Add a generous scoop of the mascarpone, then a scattering of coffee-dipped crumbs. Repeat until you’ve built 2–3 layers, finishing with a thick mascarpone layer on top.

Chill and set: Dust the top with cocoa powder and a light twist of cinnamon. Chill in the refrigerator for at least 4 hours, ideally overnight, so the flavors meld and the layers set beautifully.

Finish and serve: Just before serving, add a final dusting of cocoa and a few chocolate shavings if you like. Serve cold for clean, impressive slices and that satisfying, creamy bite.