Gingerbread Tiramisu

Ingredients for 4 servings:

• 150 g mascarpone, approx.
• 150 g low-fat quark (or yogurt), approx.
• 4 tbsp milk, possibly 5 tbsp
• 1 tbsp rum, brown or 2 tbsp fresh orange juice
• 1 packet of vanilla sugar
• 150 ml red wine, mulled wine or cherry juice
• 1 stalk(s) cinnamon
• 3 carnations
• 200 g gingerbread without chocolate
• some cocoa powder
• a little cinnamon

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Whisk the mascarpone, quark, milk, rum/orange juice, and vanilla sugar until smooth. Bring the wine, cherry juice, and spices to a boil. Continue simmering until the liquid is reduced by half. Cool. Crumble the gingerbread, drizzle with the cooled liquid, and let it sit briefly. Alternate the mascarpone cream and gingerbread in dessert bowls or glasses. The last layer should be cream. Let it sit in the refrigerator for a few hours. Mix the cinnamon and cocoa powder and sprinkle over the dessert before serving. Tip: You can also replace the cinnamon and cloves with a little gingerbread spice mix, and perhaps orange juice for the rum.