1. To make the cookie base, mix dry ingredients in one bowl and cream butter with sugar in another. Add molasses and egg yolk to the creamed mixture, then combine with the dry mix to form a soft dough.

2. Roll out and cut into circles slightly larger than the mold base, bake at 350°F for 8–10 minutes, and cool on a wire rack.

3. For the mousse, bloom gelatin in cold water. Heat espresso with brown sugar and spices, stir in gelatin, then add white chocolate and vanilla. Let it cool.

4. Whip the cream and mascarpone to soft peaks, then gently fold in the cooled coffee mixture.

5. Fill dome molds ¾ full with mousse, press in the cooled cookie bases, and freeze for at least 6 hours or overnight.

6. To make the glaze, bloom gelatin. Heat sugar, water, and condensed milk until just boiling, then remove from heat and stir in gelatin.

7. Pour over chopped chocolate and blend until smooth. Cool to 90°F before using.

8. Unmold frozen domes and place on a rack. Pour glaze smoothly over each, let set for a few minutes, then transfer to a tray and decorate as desired. Keep refrigerated until serving.