Gingerbread Tiramisu Torte Ingredients                                                                             1/3 cup hot water 8 tablespoons plus 1/4 cup sugar; divided 1 tablespoon plus 1 teaspoon unsweetened cocoa powder; divided 5 teaspoons vanilla extract divided 2 teaspoons instant espresso powder 1 quart heavy cream; divided 1 container (8 ounce) mascarpone cheese; room temperature 60 (2 inch) gingersnaps; divided 1 ounce semi sweet chocolate; grated Method Combine hot water with 2 tablespoons sugar, 1 teaspoon vanilla and espresso powder; set aside. In bowl with mixer at high speed beat 2 cups cream with 6 tablespoons sugar and 2 teaspoons vanilla until soft peaks form. Fold in cheese until combined. Line a 9 by 5 by 2 3/4 inch pan with plastic wrap to overhand all sides by 2 inches. Arrange 12 cookies over bottom of pan. Brush with 1/4 of cocoa mixture. Top with 1 cup cream mixture; sprinkle with 1/4 of chocolate. Repeat laying 3 more times with 36 more cookies and remaining cocoa mixture, cream mixture and chocolate. Arrange remaining cookies over top. Cover with plastic. Refrigerate until set, at least 2 hours. Invert onto platter. Remove plastic. Beat together remaining cream, sugar and vanilla until stiff. Transfer 1 1/2 cups mixture to pastry bag fitter with star tip. Spread remaining over top and sides of cake. Pipe cream over top of cake; sprinkle with remaining cocoa. Yield: 12 servings This is a beautiful dessert that can be made ahead  for the holidays. Tightly wrap torte in pan with plastic and foil; freeze up to 1 month. Remove foil; thaw overnight in refrigerator. Invert onto platter; continue with recipe.