• 12 gingerbread cookies, approx.
  • 1 egg
  • ¼ cup (50 g) confectioners’ sugar
  • 1 tsp vanilla sugar
  • 1¾ cups (100 g) Philadelphia-style cream cheese
  • 1¾ cups (100 g) crème fraîche
  • ¼ cup (50 ml) Kahlúa

Cocoa to decorate

Crush the gingerbread cookies. In a mixing bowl, beat the egg and sugar until light and fluffy. In a separate bowl, combine the cream cheese, crème fraîche, and Kahlúa, and mix until batter is smooth.

Gradually add in the egg mixture, stirring carefully. Layer the crushed cookies and the batter into glasses.

Cool in the fridge for about 2 hours before serving. Decorate with cocoa.