Gingerbread And Cherry Dessert Recipe

Name: Gingerbread And Cherry Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 720 ml cherries in syrup, drained; 1 None lemon, juiced and with the peel cut into strips; 1/2 None orange, with the peel cut into strips; 1 None cinnamon stick; 2-3 None cloves; 100 g sugar; 8 tbsp rum; 20 g cornflour; 300 g iced gingerbread; 2 None medium eggs, separated and chilled; 125 ml whipping cream; 500 g low fat cottage cheese; 150 g creamy full fat yoghurt; 1 tsp vanilla extract; 75 g icing sugar + some for dusting

Servings: persons

720 ml cherries in syrup, drained
1 None lemon, juiced and with the peel cut into strips
1/2 None orange, with the peel cut into strips
1 None cinnamon stick
2-3 None cloves
100 g sugar
8 tbsp rum
20 g cornflour
300 g iced gingerbread
2 None medium eggs, separated and chilled
125 ml whipping cream
500 g low fat cottage cheese
150 g creamy full fat yoghurt
1 tsp vanilla extract
75 g icing sugar + some for dusting

1
Pour the cherry juice into a pan with 2 tablespoons of lemon juice. Add the lemon and orange peels, the cinnamon and cloves to the pan. Switch off the heat and leave to infuse for about 10 mins. Pour the juice through a sieve, then return to the pan. Add 3 tbsp of sugar and 4 tablespoons of rum and bring to a boil. Meanwhile, mix the cornstarch with 4 tablespoons of water and mix until smooth, then pour into the hot juice and simmer for about a minute, stirring. Add the cherries, remove from the heat and allow to cool.
2
Line the bottom of a square serving dish with the gingerbread and drizzle over the rest of the rum. Pour over the warm cherry compote and leave to cool for about an hour.
3
Whisk the cream until it is stiff. Meanwhile beat one egg yolk in a bowl. Fold the cottage cheese, yogurt, egg, 3 tbsp of the sugar and the vanilla extract into the cream. Spread the cream over the cherries and refrigerate.
4
Beat the egg whites until they are stiff, then add a teaspoon of lemon juice and the powdered sugar. Cover the cake with the meringue, then brown the top with a blow torch. Dust with powdered sugar just before serving.

1137

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 720 ml cherries in syrup, drained, 1 None lemon, juiced and with the peel cut into strips, 1/2 None orange, with the peel cut into strips, 1 None cinnamon stick, and more.

Yes, Gingerbread And Cherry Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread And Cherry Dessert

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions