Gingerbread Dessert
Sweet Dish
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Cook Time
2 h
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
This gingerbread dessert is a festive sweet dish, ideal for Christmas time or New Year's Eve. The combination of crushed gingerbread, espresso amaretto soak and a creamy mascarpone quark filling makes it a special treat. Preparation with the Thermomix® is simple and straightforward. The dessert is served cold and is perfect as a crowning finale to a festive menu. The preparation time is about 2 hours, including cooling time.
Ingredients (12 ingredients)
-
200 g Gingerbread
-
150 ml Espresso
-
4 EL Amaretto
-
500 g Mascarpone
-
250 g Quark
-
80 g Sugar
-
1 Päckchen Vanilla sugar
-
1 Prise Salt
-
200 g Cream
-
Cocoa powder
-
Chopped hazelnuts
-
Chopped almonds
Preparation (9 steps)
Chop gingerbread
Put 200 g gingerbread in the mixing bowl and chop for 10 sec./speed 8. Transfer and set aside.
Prepare espresso
Boil 150 ml espresso and let it cool.
Add amaretto
Mix the cooled espresso with 4 tbsp amaretto.
Prepare mascarpone cream
Put 500 g mascarpone, 250 g quark, 80 g sugar, 1 packet vanilla sugar and 1 pinch of salt in the mixing bowl. Stir with the butterfly 30 sec./speed 3.
Whip cream until stiff
Put 200 g cream in the mixing bowl and whip with the butterfly 2 min./speed 3.5 until stiff. Perform a visual check and extend the time if necessary.
Fold in cream
Carefully fold the whipped cream into the mascarpone quark mixture with a spatula.
Layers
Place a layer of chopped gingerbread (approx. 1/3 of the amount) in a mold or glasses. Drizzle with espresso amaretto mixture. Spread a layer of mascarpone cream on top. Repeat this process twice.
Decorate
Decorate the dessert with cocoa powder and chopped hazelnuts and almonds.
Cool
Refrigerate the gingerbread dessert in the refrigerator for at least 2 hours, preferably overnight.
Finished cooking? Great! 🎉
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Source
MiaMix
AI cooking assistant for Thermomix®
Allergens
- Wheat
- Milk
- Hazelnuts
- Almonds
- Soybeans
- Eggs
- Sulphites
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