Gingerbread Pear Trifle with Mascarpone Cream
A festive layered dessert of spiced gingerbread, cinnamon pears and a light mascarpone cream, finished with hazelnuts and pomegranate seeds. Prepared the day before, it develops its flavour overnight.
By yumbelo · 6 servings · 40 minutes
Ingredients
- 4 pc ripe, firm pears
- 60 g sugar
- 1 tsp ground cinnamon
- 150 ml orange juice
- 200 g gingerbread without chocolate coating
- 500 g mascarpone
- 50 g icing sugar
- 1 pack vanilla sugar
- 250 ml whipping cream
- 40 g chopped hazelnut kernels
- 1 pc pomegranate seeds
Method
- Peel the pears, quarter them, remove the core and cut into cubes about one centimetre in size.
- Simmer the pear cubes with sugar, cinnamon and orange juice in a pot over medium heat for about 10 minutes until soft, stirring occasionally, then let them cool completely.
- Stir the mascarpone, icing sugar and vanilla sugar in a bowl until smooth.
- Whip the cream until stiff and gently fold it into the mascarpone cream.
- Coarsely crumble or break the gingerbread into small pieces.
- Layer the gingerbread crumbs, pear cubes and mascarpone cream alternately in glasses or a glass bowl, finishing with a layer of cream.
- Toast the hazelnuts briefly in a dry pan until golden brown, let them cool and sprinkle them over the dessert.
- Halve the pomegranate, loosen the seeds and use them to garnish the dessert.
- Chill in the refrigerator for at least four hours, preferably overnight.