I absolutely love advent calendars. They are magical somehow. The represent waiting, promise surprise and bear an element of excitement. At least for me. And that’s why I wanted to contribute to the culinary advent calendar organized by Foodblogs Schweiz. In October, wonderful Sandra from Paradieschen organized a sweepstake on Instagram. The giveaway was a cookbook on tiramisu and I was the lucky winner. As Dame Fortune is barely ever on my side, I got really excited about the book. Again, thank you, dearie. This dish is dedicated to you.
Bring 100 ml cranberry juice seasoned with ginger to the boil. Add 2 bloomed gelatine leaves and transfer to the fridge. Allow the jelly to set.
Mix 100 ml mascarpone with 2 tbsp espresso, 2 tbsp powdered sugar and 1 tsp cinnamon. Gently fold in 100 ml whipped cream.
Melt 50 g dark chocolate in 50 ml cream. Taste with cinnamon, cloves and cinnamon to your liking and add 50 ml espresso.
Gently roast crumbled lady fingers in a pan. Add hazelnuts flambéed in Bailey Irish Cream and dried cranberries and taste with cinnamon, cloves and ginger.
On a brush stroke sauce, place dollops of jelly on some crumble. Finish with dollops of mousse.
Yesterday, lovely Silvie from Citronelle and Cardamome prepared adorable gingerbread candied orange squares. Tomorrow, gorgeous Anja from Fräulein fröhlich will present her culinary creation. Stay tuned.