Tre Liquori Mascarpone Cream on Tipsy Burger Pretzels

5 from 7 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 5 people
Calories 156 kcal


Lower class

  • 3 Burger pretzels
  • 50 ml Creme de cassis
  • 1 Lemon
  • 1 Vanilla pod

Middle layer

  • 1 Pear
  • 200 ml Mulled wine
  • 1 Cinnamon stick

Upper layer

  • 250 g Mascarpone
  • 250 g Yogurt
  • 6 tbsp Quince compote
  • 50 ml Orange liqueur
  • 1 Orange


  • 10 ml Advocaat
  • 5 Dried apple rings
  • 1 tbsp Powdered sugar


Lower class

  • Crumble the burger pretzels and distribute them in the 5 dessert glasses. Pour the creme de cassis liqueur over the crumbs, sprinkle with grated lemon zest, vanilla pulp or vanilla sugar, set aside and let the liqueur soak in.

Middle layer

  • For the middle layer, peel and core the pear and cut into small cubes. Heat the punch or mulled wine with the cinnamon stick in a saucepan, add the chopped pear and simmer over a moderate heat for a few minutes until the pear pieces are soft. Put the pear pieces aside in the saucepan until they are cold.

Upper layer

  • For the top layer, put the mascarpone in a bowl and stir until creamy, gradually add the yoghurt and stir. Now add the quince puree, the orange liqueur, the zest of an orange peel and stir. Optional: If you like it sweeter, you can add a little sugar. If you like it creamier, you can fold in some whipped cream.
  • Lift the pear pieces out of the pot without any liquid and spread them on the burger pretzels soaked with liqueur. Then distribute the mascarpone cream evenly on the burger pretzels soaked with liqueur and the pear pieces. Chill the dessert for about an hour so that the mixture becomes a little firmer. Just before serving, take the glasses out of the fridge, spread the egg liqueur on the surface until the cream is completely covered with liqueur, decorate the edge of the dessert glasses with a dried apple slice turned in powdered sugar.


Serving: 100gCalories: 156kcalCarbohydrates: 11.8gProtein: 1.6gFat: 8.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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