Christmas Cream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 egg (s), including the yolk
- 3 tablespoon sugar
- 1 point vanilla sugar
- 500 g mascarpone
- 3 egg (s), including the egg white
- 0.25 liter ¼ red wine
- 2 sticks cinnamon
- 2 carnation (s)
- 300 g inerbread
Print Recipe
Pin Recipe Instructions
- Mix the egg yolk, sugar, vanilla sugar and mascarpone and stir until smooth. Beat the egg whites until stiff and fold in. Bring the red wine to the boil with the spices, reduce the liquid by half in approx. 10 minutes and allow to cool. If necessary, remove the wafers from the gingerbread. Then cut the gingerbread into strips and soak in cold mulled wine. Layer alternately soaked gingerbread and cream in a mold. Finish with a layer of cream. Let it set in the refrigerator for several hours.
- Tip: dust with cocoa powder before serving.
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