Gingerbread dessert

Ingredients for 6 servings:

• 300 g gingerbread without filling
• 1 jar sour cherries
• 1 sachet of vanilla pudding powder
• 250 ml Cremefine for whipping, 19% fat
• 500 g mascarpone
• 200 g Greek yogurt, 10% fat
• 2 bags of vanilla sugar
• e.g. cinnamon
• n. B. sugar, brown

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

a delicious dessert, especially suitable for the Advent and Christmas season

Drain the cherries and collect the kirsch. Crush the gingerbread and press it into the dessert glasses to serve as the base. Bring the kirsch to a boil, thicken with the vanilla pudding powder, and season with sugar. Then fold the cherries into the cherry pudding and spread the mixture over the gingerbread in the glasses. Whip the Cremefine with the vanilla sugar until stiff, stir in the mascarpone, add the yogurt, and mix everything well. Season the cream with cinnamon and sugar and spread it over the cherries in the dessert glasses. Garnish the cream with chocolate shavings, sprinkles, or cinnamon and sugar, if desired.