- Break the gingerbread into pieces about 2 € and place in a mold so that the bottom is well covered. Mix the cold coffee with the rum and drizzle over the crushed gingerbread.
- Beat the whipped cream until stiff, mix the mascarpone with the egg liqueur and fold in the whipped cream.
- Sprinkle with the cocoa powder before serving.
- Tip: Prepare the tiramisu 1 day in advance so that the gingerbread has absorbed the liquid.