Start by making the bottom. In a blender crumble the gingerbread cookies.
Melt the butter and mix with the gingerbread crumbles.
Pour evenly the mixture in 4 small portion bowls. Press gently with a spoon on the top.
Place the bowls cold until later.
Time to make the mousse. Mix the instant coffee with the hot water. Keep for later.
Beat the heavy cream to a hard mousse.
Mix icing sugar and mascarpone cheese together with a spoon.
Pour the vanilla extract and half of the coffee and mix.
Add the rest of the coffee and mix.
Pour some of the whipped cream in the batter and mix.
Add the rest of the cream and mix.
Pour evenly half of the mousse in the 4-portion bowls.
Sprinkle some of the cacao powder in each bowl.
Spread evenly one more layer of the rest of the mousse in the bowls.
Sprinkle some more cacao powder on top.
Place 1 gingerbread cookie in each bowl as decoration.