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Spoon Dessert with Kamut Cookies and Gingerbread Spices

Total time
30 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
12 Minutes


4 Portions

For the Kamut Cookies (ladyfingers)
2 Eggs
70 g Sugar
1 pinch Salt
100 g Khorasan Kamut ® Bio wheat flour
2 g Baking powder
For the cream
300 g Mascarpone
150 g Natural yogurt
30 g Sugar
5 g Mixed spice
5 ml Lemon juice
1 tablespoons Rum
q.s. Cocoa powder for decoration


  1. Beat the eggs, sugar and salt until a frothy consistency is achieved. Sift the Kamut flour together with the baking powder then gently combine this with the egg mixture. Place everything in a piping bag and create ladyfingers, piping directly on to baking paper (approx. 30 pieces). 
  2. Preheat the oven (static: 150°C, fan: 130°C). Bake the cookies for approx. 12 minutes; they should remain light in colour. 
  3. Meanwhile, prepare the cream. Mix all the ingredients, adjusting the flavour if necessary. Fill a piping bag and set aside in the fridge to cool.
  4. When the cookies are ready, leave to cool, then coarsely break into largish pieces. Place a layer of cookies at the bottom of a serving cup, cover with cream and continue this way forming several layers. Decorate with a dusting of cocoa powder and serve.

In collaboration with @annalenashearthbeat