Preparation

1

Step 1

Melt the chocolate and cream in a double boiler. Stir until the mixture is smooth. Remove from the heat and let cool.

2

Step 2

Separate the eggs. Beat the egg whites with the salt until stiff peaks form. In another bowl, beat the egg yolks with the sugar until the mixture is light and creamy.

3

Step 3

Gently fold in the mascarpone and a little rum flavoring. Stir in the melted chocolate. Finally, gently fold in the beaten egg whites.

4

Step 4

Crumble the gingerbread as desired or place the whole pieces in the glasses. Drizzle with coffee and let it soak in briefly.

5

Step 5

Cover with the cream and place in the refrigerator. Before serving, dust with cocoa powder and garnish with crumbled gingerbread pieces.

6

Step 6

If you like, you can alternate layers of gingerbread and cream in the glasses. Be sure to finish with a layer of cream, though. Gold sugar stars add a festive touch.

For the recipe, you'll need:

Ingredients

Portions

6

Food

  • 100.0 g Dark chocolate (min. 70% cocoa content)
  • 2.0 tbsp Cream
  • 4.0 Eggs
  • 1.0 Pinch Salt
  • 50.0 g Sugar
  • 500.0 g Mascarpone
  • A few drops of rum flavouring (alternatively bitter almond flavouring)
  • 150.0 g Chocolate-coated lebkuchen
  • 100.0 ml Cold coffee or espresso (alternatively cocoa)
  • Cocoa powder for dusting
  • approx. 50 g gingerbread