Eggnog Tiramisu Gingerbread House

1. Pour whipping cream into a large bowl. Use a hand mixer to whip until stiff peaks form. Set aside.
2. In another large bowl, add in the mascarpone cheese, 1/2 cup of eggnog, and 2 tbsp powdered sugar. Whip with the hand mixer until evenly combined with stiff peaks.
3. Spoon the mascarpone mixture into the whipped cream mixture. Use the hand mixer to whip them together with stiff peaks.
4. Use a piping bag or ziplock bag and carefully spoon the cream mixture in. Cut off the tip. Set aside.
5. In a bowl, combine the cold brew and other 1/2 cup eggnog. Stir to mix.
6. Get plate you want to serve the tiramisu house on. Going 1 at a time, quickly dip 4 lady fingers into the cold brew mixture. Then pipe a thick line of cream mixture on the bottom of the ladyfingers before placing them down next to each other (cream side down) in a neat row on the plate.
7. Repeat with 4 more lady fingers, lining them up in the opposite direction of the first row. Repeat until there’s 4 alternating rows of 4 ladyfingers.
8. Pipe a thick layer of cream mixture just down the middle of the top layer of ladyfingers. Lay just 2 soaked lady fingers down. Then repeat again and just put 1 soaked lady finger on top.
9. Cut your remaining ladyfingers in half. Don’t soak these. Instead, pipe a thick layer of cream mixture on the bottoms, and lean them up over the top ladyfinger, creating a triangle roof-like shape. Repeat to complete the roof.
10. Garnish with extra powdered sugar, cocoa powder, and a bit of nutmeg.