For the gingerbread tiramisu, add the spices to the mulled wine, heat and let cool.
Beat the sugar and yolks until fluffy. Mix the mulled wine with the cognac and the flavor. Dip the gingerbread in it.
Spread half of the mascarpone cream on top. Place remaining gingerbread on top and dip in liquid again. Repeat the process if necessary.
Finish with mascarpone cream.
Tiramisu is best placed in refrigerator overnight. Before serving, grate dark chocolate over tiramisu.
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