In a large mixing bowl, pour in 1 cup of heavy cream. Use an electric mixer to whip the cream on medium speed for about 3-4 minutes, or until stiff peaks form.

In a separate bowl, combine 3 egg yolks with ½ cup of powdered sugar. Whisk them together vigorously for roughly 2-3 minutes until the mixture turns pale yellow and is slightly thickened.

Add 8 ounces of mascarpone cheese to the egg yolk mixture. Use a spatula or a wooden spoon to gently fold the mascarpone into the mixture until it is completely smooth and well combined.

Carefully take the whipped cream and fold it into the mascarpone mixture, using a gentle motion to preserve the airiness.

In a shallow bowl, mix together 1 cup of hot brewed coffee, ½ cup of eggnog, and 1 teaspoon of rum extract. Allow the mixture to cool slightly.

Quickly dip each gingerbread cookie into the coffee mixture, ensuring they are coated but not soaked. Arrange the dipped cookies in a single layer at the bottom of a 9×9 baking dish.

Spread one-third of the mascarpone filling over the layer of gingerbread cookies. Repeat the process until all components are used, ending with the final layer of mascarpone on top.

Dust the top of your Gingerbread Tiramisu generously with cocoa powder and sprinkle crushed gingerbread cookies. Cover and refrigerate for at least 1.5 hours.