Gingerbread Icebox Cake with Mascarpone Mousse

Name: Gingerbread Icebox Cake with Mascarpone Mousse
Ingredients: Wafers; 4 3/4 cups (23 3/4 ounces) all-purpose flour; 1 tablespoon ground ginger; 1 tablespoon ground cinnamon; 1 teaspoon ground cloves; 3/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon fine sea salt; 3/4 cup (6 ounces) unsalted butter, at room temperature; 3/4 cup (5 2/3 ounces) firmly packed brown sugar; 2 eggs; 3/4 cup (9 ounces) unsulfured blackstrap molasses; ; Mousse; 1 pound mascarpone, cold; 1 1/2 cups heavy cream, cold; 1/3 cup (2 1/3 ounces) sugar; 2 tablespoons pure vanilla extract, or 1/4 cup brandy

Gingerbread Icebox Cake with Mascarpone Mousse was pinched from <a href="http://www.seriouseats.com/recipes/2012/11/gingerbread-icebox-cake-with-mascarpone-mousse-recipe.html" target="_blank">www.seriouseats.com.</a>

"[Photograph: Erin Kunkel] The term "cake" is used loosely here, but we doubt you'll mind. Part elegant holiday centerpiece, part little-kid fantasy, this tower of cream and cookies is as delicious as it is stunning. Reprinted with permission from VIntage Cakes by Julie Richardson. Copyright © 2012. Published by Ten Speed Press. Available wherever books are sold. All rights reserved...."

INGREDIENTS

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Wafers

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4 3/4 cups (23 3/4 ounces) all-purpose flour

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1 tablespoon ground ginger

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1 tablespoon ground cinnamon

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1 teaspoon ground cloves

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3/4 teaspoon baking soda

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1/4 teaspoon baking powder

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1/2 teaspoon fine sea salt

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3/4 cup (6 ounces) unsalted butter,  at room temperature

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3/4 cup (5 2/3 ounces) firmly packed brown sugar

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2 eggs

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3/4 cup (9 ounces) unsulfured blackstrap molasses

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Mousse

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1 pound mascarpone, cold

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1 1/2 cups heavy cream, cold

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1/3 cup (2 1/3 ounces) sugar

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2 tablespoons pure vanilla extract, or 1/4 cup brandy

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