Method (mascarpone cream)

1. Add the dairy-free butter, silken tofu, sugar, yogurt and ground spices into a high speed blender. Blend this for at least 5 minutes until super smooth and creamy. You may need to stop and scrape the sides of your blender down a few times to make sure everything is incorporated.
2. Pour the dairy-free whipping cream into a stand mixer fitted with balloon whisk attachment, whip on high speed until thick. You can also do this by hand with an electric hand whisk.
3. Pour the mixture over the whipped cream, use a spatula to fold the two together. Don’t over mix! Place in the fridge. 

Method (prepare the coffee soak)

1. Set your rectangular dish to the side.
2. Brew some coffee / espresso and allow it to cool. In a shallow dish, add in the cooled espresso.
3. Take your gingerbread cookies (homemade or store-bought) and dunk them in the coffee on both sides. If your gingerbread cookies are very soft, dip them quickly. If they’re hard/crunchy, let them sit for around 5 – 8 seconds so they can soften.

Method (Assemble the tiramisu)

1. Place the soaked cookies in a layer on the bottom of your dish in a single layer.
2. Spread a thin layer of mascarpone cream on top of the cookies and spread out until even (refer to video for example). 
3. Dip gingerbread cookies in the coffee mixture and place them in a single layer, repeat with cream. Repeat until you’ve used up all the cookies and mascarpone, and the dish as at least 3-4 layers. 
4. Place into the fridge to chill. Cover and refrigerate at least 4 hours, ideally overnight, to let flavours meld and cookies soften into a cake-like texture, easy for cutting and serving.
5. Whip up the dairy-free whipping cream with ground ginger and cocoa powder (drop of brown food gel, optional) either in a stand mixer with balloon whisk attachment or electric hand whisk, until it holds a peak. Transfer into a piping bag fitted with a large round tip nozzle
6. Pipe bulbs of the cream over the entire dessert.
7. Top with a dusting of cocoa powder and ground ginger. I also added some gingerbread cookies on top, as-well as cranberries rolled in some sugar and rosemary sprigs for festive decoration.
8. Once set, using a sharp knife, carefully slice chilled tiramisu into squares / servings. TIP: Wipe the knife clean between each cut with kitchen paper, this makes for neat slices. 
9. To lift the tiramisu out of the dish, use a curved spatula, it really helps to get underneath the tiramisu and lift it up without damaging the dessert too much. The first slice is always the trickiest to get out of the dish.
10. Serve and enjoy!