Ingredients
Scale
- 2 cups crushed pepernoten cookies
- 1 cup mascarpone cheese
- 1/2 cup granulated sugar
- 2 tangerines (zest and juice)
- 3 large eggs (separated)
- 2 tablespoons cocoa powder
Instructions
- Crush the pepernoten cookies into fine crumbs using a food processor or rolling pin.
- In a bowl, whisk egg yolks and sugar until pale and creamy (about 5 minutes).
- Gently fold in mascarpone cheese until combined, then add tangerine zest and juice.
- In a serving dish, layer crushed pepernoten and mascarpone mixture until ingredients are used up.
- Cover and refrigerate for at least 4 hours or overnight.
- Dust with cocoa powder before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 25g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: For extra zestiness, substitute tangerines with blood oranges or lemons. Add melted chocolate drizzle or sprinkle cinnamon between layers for added flavor. Store leftovers in an airtight container in the fridge for up to three days.