Christmas Tiramisu with Gingerbread
The low-fat curd cheese not only makes the Tiramisu cream lighter than the classic, but also adds even more of the important body-building material protein. Wholemeal spelt flour provides a good portion of dietary fibre, which stimulates digestion and keeps it satiated for longer.
For example, instead of mascarpone and whipped cream, you can use more quark, depending on taste - making the Christmas dessert even lighter.
- For the gingerbread
- 250 grams honey
- 125 grams butter
- 150 grams sugar
- 500 grams Pastry flour
- 1 packet Baking powder
- 100 grams ground almonds
- 1 teaspoon cinnamon
- 1 generous pinch Ground clove
- 1 generous pinch allspice
- 1 pinch salt
- 2 eggs
For the gingerbread: Heat the butter, honey and sugar, stirring, until melted then remove from heat and let cool. Combine the flour with the baking powder, ground almonds, spices and eggs and add to the honey mixture. Knead until smooth then let rest, covered, overnight in the refrigerator. The next day, preheat the oven to 180°C (approximately 350°F). Spread the dough out on a greased baking tray and smooth the surface.
Bake until golden brown, about 30-35 minutes. Meanwhile, drain the cherries through a sieve. Whip the cream. Stir the mascarpone, liqueur and sugar until smooth then fold in the whipped cream. Let the gingerbread cool then cut into 2x10 cm (approximately 3/4 x 4 inch) strips.
Arrange half of the strips in a rectangular baking dish (14 x 20 cm) (approximately 5 x 8 inches), sprinkle with half of the red wine, top with half of the cherries then half of the mascarpone cream. Repeat the layers with the remaining gingerbread, red wine, cherries and mascarpone cream, smooth the top and chill for at least 2 hours in the refrigerator. Dust with cocoa powder and serve cut into pieces.