Summary

Ingredients

• 2 gingerbread cookies with wafers
• 35 ml kirsch
• 0.5 ½ vanilla pod (s)
• 185 g mascarpone
• 1 sheet gelatin
• 20 g suar
• 140 g yourt
• 65 g marzipan
• 60 g raspberries, frozen

Print Recipe Pin Recipe

Instructions

1. Dissolve the marzipan with a little kirsch and some mascarpone in a water bath.
2. Mix the mascarpone and yogurt. Scrape out the vanilla pod and add the pulp with the sugar to the mascarpone yoghurt mixture.
3. Squeeze out the soaked gelatine and add to the marzipan mixture and dissolve in a water bath.
4. Remove the wafers from the gingerbread and chop them into small pieces.
5. Mix the marzipan mixture with the mascarpone and yoghurt mixture.
6. Now pour a layer of gingerbread into the glass, then some of the cream, then the raspberries, again gingerbread and finally again the cream.
7. Then chill for a few hours.
8. This can also be changed individually.