No, David Tennant, you are not ginger. But this decadent desert most definitely is. I give you…
*Warning: This dessert is definitely not dairy, gluten, or calorie free. Go ahead, treat yo’self.
Makes 2 (large, and very decadent) serves
2 shots freshly brewed espresso, cooled
200g Pfeffernüsse biscuits, cut into 1cm strips
150mL thickened cream
1 egg, separated
1/4 cup icing sugar
2 pieces crystallised ginger, diced finely
1 vanilla pod
Beat egg yolks and sugar until pale and creamy.
Beat egg white in a clean bowl until thick and fluffy. Beat it. Just beat it.
In a separate bowl, combine cream and marscapone, before folding in the beaten egg white, the yolk mixture, ginger, and seeds from the vanilla pod.
Soak the pfeffernüsse strips in cooled espresso, making sure they are soft but not soggy.
Make like an onion and layer it up, starting with the biscuits and alternating with the cream mix.
Top it with shaved dark chocolate, or some of the gingery rocky road you made yesterday. I don’t blame you if you don’t have any left though. Perhaps it’s time to go make some more?