Description
A festive and sweet winter dessert that is perfect for the holidays!
Ingredients
Scale
- 4 crushed gingersnap cookies (Lara’s Tender Gingersnaps)
- 4 ounces mascarpone cheese
- 2 ounces cream cheese
- 1 tablespoon milk
- 1 teaspoon vanilla
- 1 tablespoon powdered sugar
- 1/2 cup cranberries
- 3 tablespoons orange juice
- 1 teaspoon rum (http://lyondistilling.com/)
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
Instructions
- Bake off the gingersnap cookies (Lara’s Tender Gingersnaps) Alternatively, you can use any soft gingersnap cookies.
- Crush the cookies and place about 1 tablespoon in each 2 ounce shot glass (6 total). Press down until firm.
- Take the mascarpone, cream cheese, vanilla, powdered sugar, and milk and beat until fluffy. About 1-2 minutes. Scoop out into a piping bag fitted with either a plain or star tip. We used Ateco #5.
- Pipe on top of the gingersnap cookie layer leaving enough room for the cranberry orange compote.
- In a small saucepan, place the cranberries, orange juice, rum, salt, and sugar. Cook on medium-low heat until cranberries burst and mixture thickens. About 5 minutes. Remove from stove and allow to cool. Another 5 minutes.
- Scoop out a tablespoon of the cooled mixture on top of the mascarpone layer.
- Serve at room temperature.
Notes
This recipe makes 6 servings in 2 ounce shot glasses. To make more, double the recipe.
We recommend using soft gingersnap cookies that way they can be pressed into the bottom of the shot glass. If using crunchy gingersnaps, crush to fine crumbs and add about 1 tablespoon melted butter before pressing into the glass.