Gingerbread Dessert (Recipe)

Nothing brings the Christmas feeling closer than the aroma of mulled wine and gingerbread. For several years before the holidays we have a tradition of baking homemade gingerbread cookies, first cutting out all kinds of shapes from the dough. This year, of course, the top pick will be large and small rabbit figures (after all, the Year of the White Rabbit is approaching). But this time it's not about that. I offer a dessert made from the already-baked gingerbread cookies - a lovely treat for guests on the third Sunday of Advent. Below is the recipe for this gingerbread sweet.

You will need:

• 300 g gingerbread cookies (best to choose honey or other easily crumbled varieties);
• 500 g heavy cream;
• a touch of vanilla sugar;
• jam (lingonberry or homemade strawberry);
• cranberries and flaked almonds for decoration.

Preparation.

Step 1. Crush the gingerbread cookies into a uniform crumble using a wooden pestle.

Step 2. Whip the heavy cream with vanilla sugar to a fairly thick consistency.

Step 3. Build the layers in clear dessert glasses. If you don't have those, large whisky glasses work well. Layer the crushed gingerbread, jam, and whipped cream. Then repeat the same layers once more.

Step 4. Refrigerate the prepared dessert for a few hours to allow it to set.

Step 5. Before serving, decorate with flaked almonds and cranberries.

Bon appétit!