Gently heat and dissolve the nougat mixture. Mix the mascarpone with the uncooled Qimiq until smooth. Add honey, gingerbread spice, vanilla sugar and the lukewarm nougat mixture to the cream and stir well.
I use a ceramic form with a capacity of 3.6 l, but a clean casserole or box form will also work.
Dip the sponge fingers in the mulled wine with the sugar side, do not drown, just dip briefly and layer the sugar side down in the mold until the bottom is covered. Spread generously with the cream, add another layer of soaked ladyfingers on top. Layer until the mold is full. Finish with a layer of cream and dust this thinly with cocoa powder.
Cover with cling film. Let it steep in the fridge for a day / night.
If the tiramisu is to be less sweet, use less honey or more Qimiq.
Tip:
For a more elaborate variant, you can line the shape tightly with cling film. Layers as above, but omit the cocoa layer. Let it steep for 1 day and then turn it out onto a plate. Dust with cocoa powder and cut open.
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