Summer Gingerbread Delight

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.

In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.

In a separate bowl, cream together 1/2 cup (1 stick) unsalted butter, softened, with 3/4 cup packed brown sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup molasses, beginning and ending with the dry ingredients. Mix until just combined.

Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

While the gingerbread cools, prepare the mascarpone cream. In a bowl, whip 1 cup heavy cream until soft peaks form. Gently fold in 8 ounces mascarpone cheese, 1/4 cup powdered sugar, and 1 teaspoon lemon zest.

Wash and slice 2 cups of mixed summer fruits such as strawberries, blueberries, raspberries, and peaches.

Once the gingerbread is cool, slice it horizontally into two layers. Spread a generous layer of mascarpone cream on the bottom layer, arrange the sliced summer fruits on top, and place the second gingerbread layer over the fruit. Top with the remaining mascarpone cream and fruits. Dust with powdered sugar before serving.