Combine 1/3 Chot water with 2 tbl sugar, 1 tbl cocoa, 2 tsp vanilla,and 2 tsp expresso powder, Set aside
In Bowl beat 2 C heavy cream with 6 tbl sugar and 2 tsp vanilla until soft peaks form. Fold in marscapone cheese. Line 9x5 pan with plastic wrap to overhang all sides by 2 inches. Arrange 12 gingersnap cookies over bottom of pan. Brush with cocoa mixture. Top with 1 C of cream mixture. sprinkle with cocoa. Repeat 3x's
End with cookies. Cover with plastic and refrigerate at least 2 hours. Invert onto platter. Remove plastic and then beat 2 cups of heavy cream with 1/4 C - 2 tbl of sugar and 3 tbl vanilla until stiff. spread over top and sides of cake, pipe sides and top with designs...Sprinkle with cocoa
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