Christmas Tiramisu with Gingerbread

Ingredients

• 60 ml maple syrup
• 225 ml oat drink (oat milk)
• 225 g unsweetened plum jam
• 1 pinch salt
• 1 tbsp gingerbread spice
• 200 g spelt whole‑grain flour
• 1 tsp Baking powder
• 0.5 tsp Baking soda
• 750 g sweet cherries (canned, drained weight)
• 3 tbsp cocoa powder
• 100 ml whipping cream
• 100 g Mascarpone
• 250 g low‑fat quark
• 2 tbsp raw cane sugar powdered
• 60 ml cold espresso

Instructions

1. 1.

   Whisk maple syrup with oat drink and plum jam; stir in salt and gingerbread spice. Sift flour, baking soda, and baking powder over the mixture, fold in, and work into a smooth dough. Spread dough on a parchment‑lined baking sheet and bake in preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 20 minutes.

2. 2.

   Meanwhile, drain cherries well through a sieve. Whip cream to stiff peaks. Blend mascarpone with quark, espresso, and powdered sugar until smooth, then fold in whipped cream gradually. Remove finished gingerbread dough from oven, let cool, and cut into 2 × 10 cm strips.

3. 3.

   Place half the strips in a rectangular baking dish (14 × 20 cm), spread half the cherries over them, and brush with mascarpone cream. Cover with remaining gingerbread strips, then top with the rest of the cherries and remaining cream. Smooth everything out and refrigerate for at least 2 hours. Dust Christmas Tiramisu with cocoa and serve in pieces.