In a large mixing bowl, whisk together 3 egg yolks and ½ cup of molasses until the mixture is smooth and creamy, about 2 minutes.

Add 1 cup of room temperature mascarpone cheese, 1 teaspoon of vanilla extract, 1 teaspoon of ground ginger, and ½ teaspoon of ground cinnamon to the egg yolk mixture. Blend on low speed until well combined, for about 2-3 minutes.

In a separate bowl, whip 1 cup of heavy cream until medium peaks form, about 3-5 minutes at medium-high speed.

Gently fold the whipped cream into the mascarpone mixture using a spatula.

Brew a strong cup of gingerbread coffee or plain coffee and let it cool.

Briefly dip 24 ladyfingers into the gingerbread coffee, ensuring only the surface is soaked.

In a rectangular serving dish, layer half of the soaked ladyfingers on the bottom. Spread half of the mascarpone mixture over the ladyfingers.

Crumble about 4-5 thin gingerbread cookies and sprinkle them over the top layer.

Cover and refrigerate overnight, or for at least 6 hours.