Spoon Dessert with Kamut Cookies and Gingerbread Spices
Source: https://www.meranermuehle.it/rcp_recipe/spoon-dessert-with-kamut-cookies-and-gingerbread-spices
Total time
30 Minutes
Baking/cooking time
12 Minutes
Difficulty
easy
Ingredients
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 |
Preparation
- 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).
- Preheat the oven (static: 150°C, fan: 130°C). Bake the cookies for approx. 12 minutes; they should remain light in colour.
- 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.
- 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
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