PREHEAT oven to 350°F. Make both gingerbread cake/cookie mixes according to the package directions for an 8-inch square pan. Allow them to cool completely, then cut into slices about ½-inch thick.
WHILE cake is cooling, create a strong tea concentrate. HEAT water to 212°F.
STEEP TSTE® International Breakfast Tea in 1 cup of water for 4-5 mins, then strain. Allow to cool completely.
IN a medium bowl, beat together mascarpone cheese, sugar, and orange zest. In another bowl, whip cream until soft peaks form, then fold into the mascarpone cheese.
LINE a 9x13 pan with half the slices of gingerbread cake.
SLOWLY pour about half of the tea concentrate over the gingerbread cake. Spread half of the mascarpone cheese mixture on top. Repeat.
COVER and chill at least 6 hours.
SPRINKLE the top of the TEAramisu with TSTE® Cinnamon Ground - True Ceylon and TSTE® Ginger Sugar. Serve.
Yield: 8 servings
Total Time: 1 hr
Prep: 15 mins
Cook: 45 mins