In a large mixing bowl, pour in the heavy cream and use an electric mixer on medium-high speed to whip it until stiff peaks form, which should take about 3-5 minutes. Set the whipped cream aside.

In a separate bowl, combine the egg yolks and powdered sugar. Whisk vigorously until light and pale in color, about 2-3 minutes.

Fold the mascarpone cheese gently into the egg yolk mixture using a large spatula until smooth and free of lumps, taking about 1-2 minutes.

Gently fold the whipped cream into the mascarpone mixture until fully incorporated, taking care not to deflate the cream, about 1-2 minutes.

In a shallow bowl, mix together hot coffee, rum extract, and eggnog until combined. Let it cool slightly.

Quickly dip each gingerbread cookie into the coffee mixture for a few seconds per side, then lay them in a single layer at the bottom of your serving dish.

Spread a generous layer of the mascarpone mixture over the dipped cookies, smoothing it out evenly. Repeat until ingredients are used up, finishing with a final layer of the creamy mixture.

Sift cocoa powder generously over the top of your Easy Gingerbread Tiramisu. Cover with plastic wrap and refrigerate for at least 1.5 hours, ideally overnight.