Mascarpone Gingerbread Mousse

Mascarpone Gingerbread Mousse

A quick midweek post about an easy dessert for the season, Mascarpone Gingerbread Mousse! The recipe uses only 5 ingredients, you can prepare it quickly before dinner and you can serve it right away, though it gets better when chilled at least for an hour and up to 12 hours.

I used my favourite store-bought gingerbread cookies; Anna’s Ginger Thins found in Ikea food section, but the recipe works with any gingerbread cookies. If you are looking for gingerbread recipe, you can find my last year’s recipe here.

This mousse is a rich creamy dessert with not too sweet taste, you can serve chocolate on side or even better with a cup of hot chocolate or mulled wine to add some sweetness if you like.
Mascarpone Gingerbread Mousse

Mascarpone Gingerbread Mousse
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Rating: 4
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Servings Prep Time
4people 15minutes
Servings Prep Time
4people 15minutes
Mascarpone Gingerbread Mousse
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 4
You:
Rate this recipe!
Servings Prep Time
4people 15minutes
Servings Prep Time
4people 15minutes
Ingredients
  • 250 grams mascarpone cheese
  • 100 mililiters cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 50 grams gingerbread cookies crushed + 2 halved
Servings: people
Units:
Instructions
  1. In a mixing bowl whip the cream with powdered sugar and vanilla.
  2. Remove the whipped cream from the bowl and place mascarpone cheese in the mixer beating for a minute on high speed.
  3. Combine cream and whipped mascarpone and add crushed gingerbread cookies gently folding in.
  4. Divide into serving bowls and refrigerate for at least an hour.
  5. Top with gingerbread cookie halves/ crushed cookies before serving.

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