Cookie & Coffee
Recipe Details
Prep Time: 15 min
Chill Time: 2 hrs
Servings: 4–6 glasses
Difficulty: Easy
Ingredients
12–14 small gingerbread or speculaas cookies
1 cup strong brewed coffee (cooled)
1 tbsp dark rum or coffee liqueur (optional)
Mascarpone Cream
250 g mascarpone cheese
200 ml heavy cream
3 tbsp powdered sugar
1 tsp vanilla extract
Toppings
Cocoa powder
Gingerbread crumbs
Mini cookies or cinnamon stick for garnish
Before You Start
The moment your spoon breaks through those soft, spiced layers—you’ll know it’s Christmas.
INSTRUCTIONS
Brew your coffee and let it cool; stir in the liqueur if using.
Whip heavy cream with powdered sugar and vanilla until soft peaks form.
Gently fold in the mascarpone to create a silky cream.
Dip each gingerbread cookie quickly in coffee—don’t let it soak.
In serving glasses, layer cookies and cream alternately.
Repeat layers until the glass is filled, finishing with cream on top.
Dust with cocoa powder and sprinkle gingerbread crumbs.
Chill for at least 2 hours before serving.
Garnish with a cinnamon stick or mini cookie.
Serve cold and watch it disappear!
