Step 1

In a large bowl, whip 1 cup of the heavy cream until soft peaks form, 3-4 minutes. Set aside.

Step 2

In another large bowl, beat the egg yolks and 1 cup plus 5 tablespoons of the powdered sugar for 3-4 minutes, until light and creamy. Add the mascarpone, ¼ cup of the eggnog, and the cinnamon and nutmeg. Beat until smooth. Gently fold in the whipped cream. Set aside.

Step 3

Combine the brewed espresso and remaining ¼ cup eggnog in a small bowl.

Step 4

Spoon or pipe a layer of the mascarpone cream mixture into the bottom of each of 4 mugs. Quickly dip the gingerbread cookies in the espresso mixture, then layer them over the cream. Top with another layer of cream, and repeat until mugs are filled, ending with a layer of cream.

Step 5

Whip the remaining 1 cup heavy cream with the remaining 3 tablespoons powdered sugar until soft peaks form. Pipe or spoon over the tiramisu layers, then cover and chill for at least 4 hours, or until firm and set, with layers that hold their shape when scooped or cut into.

Step 6

Dust with cocoa powder, and garnish with mini gingerbread cookies.

Step 7

Enjoy!