Mascarpone Cake with Ginger Biscuit Crumble

For the mascarpone cake with ginger cookie crumbles, grind the ginger cookies in a food processor to fine crumbs and then set aside. Cover a baking tray with cling film.

Combine vanilla pulp, mascarpone, sugar and whipping cream in a bowl and whisk until smooth.

Place four 3.5 cm high baking rings with a diameter of 7 cm on the baking sheet, pour in the mascarpone cream and smooth it out. Cover with cling film and chill in the refrigerator for four hours until the cream has set.

Remove the cling film from the surface of the small cheesecakes. Place the cookie crumbs on a plate and dip the top and bottom of the cheesecakes into them. Heat the outside of the baking rings with a small Bunsen burner or a hot cloth to make them easier to remove.

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