TIRAMISU GINGERSNAP TORTE

1/3 cup hot water
2 tablespoons + 6 tablespoons + 1/4 cup sugar, divided
1 tablespoon + 1 teaspoon unsweetened cocoa powder, divided
2 teaspoon + 2 teaspoon + 1 teaspoon vanilla, divided
2 teaspoon instant espresso powder
4 cups heavy cream, divided
1 8 oz. mascarpone cheese, at room temperature
5 dozen gingersnaps, divided in dozens
1 oz. semi sweet chocolate, grated

Combine water, 2 tablespoon sugar, 1 tablespoon cocoa, 2 teaspoon vanilla, and espresso powder; set aside.
Beat 2 cups cream on high with 6 tablespoons sugar and 2 tablespoons vanilla until it forms soft peaks. Fold in cheese. Using plastic wrap to line a 9” X 5” X 2 1/2” pan allowing the plastic wrap to hang over the sides by several inches. Arrange 12 cookies along the bottom of the pan. Brush with 1/4 of the cocoa mixture and sprinkle 1/4 of chocolate. Repeat layering 3 more times. Arrange last 12 cookies on top. Cover with plastic. Refrigerate for at least 2 hours. ***

Invert onto plastic. Remove plastic. Beat together remaining cream, sugar, and vanilla until stiff. Transfer 1 1/2 cups of cream mixture to a pastry bag fitted with a star tip. Spread remaining over top and sides of cake. Sprinkle with remaining cocoa.

*** If freezing: Freeze prior to icing for up to 1 month in plastic wrap and foil. Thaw overnight in refrigerator then continue with recipe.