Preparation

1

Step 1

Melt the chocolate and cream over a water bath. Stir until a homogeneous mass is formed. Remove from heat and allow to cool. Separate the eggs. Beat the egg whites with the salt until stiff. In another bowl, beat the egg yolks with the sugar until light and creamy. Fold in the mascarpone and some rum flavouring. Stir in the melted chocolate. Finally, carefully fold in the egg whites.

2

Step 2

Crumble the gingerbread as desired or place it whole in the jars. Drizzle with the coffee and let it steep briefly. Cover with the cream and place in the fridge. Before serving, dust with cocoa powder and garnish with crushed gingerbread pieces.

3

Step 3

If you want, you can alternate gingerbread and cream in layers in the jars. Be sure to finish with a layer of cream. Gold stars made from sugar provide Christmas decor.

For the recipe, you'll need:

Ingredients

Portions

1

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