In a mixing bowl, use a hand mixer to whip the heavy cream until stiff peaks form. Set aside.

In a separate bowl, combine the egg yolks and powdered sugar and beat until pale yellow and well combined. Add in the mascarpone cheese and whip until smooth.

Gently fold the whipped cream into the mascarpone and egg yolk mixture until fully combined.

In a small bowl, combine the hot coffee, rum extract, and eggnog, stirring well.

Quickly dip each gingerbread cookie into the coffee mixture, then arrange 9 cookies in the bottom of a 9×9 inch baking dish.

Spread a layer of the tiramisu filling over the dipped cookies.

Continue layering dipped cookies and filling for about 4-5 times, ending with a final layer of filling on top.

Sift cocoa powder over the top layer and sprinkle crushed gingerbread cookies as desired.

Refrigerate for 1.5 hours.

Serve by the spoonful.