LANCEWOOD® Mascarpone is rich, smooth and creamy, and pairs exceptionally well with savoury dishes and sweet desserts. A much-loved ingredient in tiramisu, its delicate flavour adds a luxurious feel to cake icing and mashed potatoes.
For more delicious LANCEWOOD® recipes visit www.lancewood.co.za.
LAYERED GINGERBREAD DESSERT
Serves 4
Ingredients
300g gingerbread
300g (2 cups) blueberries
2 tbsp lemon juice
2 tbsp caster sugar
225g LANCEWOOD® Mascarpone
225g LANCEWOOD® Medium Fat Cream Cheese, softened
3 tbsp icing sugar
1tbsp hot water
5ml vanilla extract
Method
- Tear the gingerbread into chunks and divide between four serving glasses.
- Combine 275g of the blueberries with the lemon juice, caster sugar and 2 tbsp water in a pot. Cook over a medium heat, stirring occasionally, until softened and juicy. Roughly crush with a wooden spoon and set aside to cool.
- Beat together the mascarpone, cream cheese, icing sugar, 1 tbsp hot water and the vanilla extract in a mixing bowl until soft and creamy (2 to 3 minutes).
- Spoon the cooled blueberry compote on top of the gingerbread in the glasses. Spoon the whipped mascarpone cream on top and decorate with the remaining blueberries before serving.
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