Preparation
- Fry the cut up bread rolls.
- Boil up the cream.
- Stir the eggs with the sugar until smooth and slowly mix with the cream. Add
- GOLDSTEIG Ricotta,, GOLDSTEIG Mascarpone, and the rest of the ingredients to the bread rolls and mix with the cream and egg mixture, then flavour with the gingerbread spices and vanilla.
- Place the mixture on a baking tray lined with baking paper and bake at 180°C for about 30 minutes.
- Cut the baked Ofenschlupfer into pieces of the same size and sprinkle with icing sugar.
Serving suggestion
- Mix the egg yolk with the sugar and vanilla powder.
- Bring the milk to the boil and stir small quantities into the egg mixture.
- Thicken the mixture in the bowl in a bain marie at 70°C.
- Stir in the chopped chocolate, flavour with lemon zest and Amaretto.
Ingredients
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For 4 people:
- 200 g GOLDSTEIG Ricotta,
- 200 g GOLDSTEIG Mascarpone,
- 120 g cut up bread rolls
- 40 g roasted nuts mixture
- 40 g chopped dark chocolate
- 30 g dried and chopped apricots and plums
- 60 ml cream
- 4 eggs
- 40 g sugar
- Ground vanilla
- Gingerbread spices
Vanilla sauce:
- 4 egg yolks
- 50 g sugar
- 240 ml milk
- 1.5 g vanilla powder
- 50 g white chocolate
- Lemon zest
- A shot of Amaretto
Recipe download
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