Ingredients:
• 100ml milk
• 1 pack natural sugar-free cookies
• 1 pack sugar-free gingerbread cookies
• 2 large egg yolks
• 100g honey
• 250g mascarpone
• 150ml heavy cream
• 150g mango pulp (for the filling)
• 200g mango pulp (for the topping)
Instructions:
• Separate the egg yolks into a heatproof mixing bowl.
• Add the honey to the bowl and place it over a pot of boiling water (double boiler method).
• Whisk the mixture continuously until it thickens, increases in volume, and turns pale yellow.
• Remove from heat, then add the mascarpone and beat until fully combined.
• In a separate bowl, whip the heavy cream using a mixer or whisk until stiff peaks form.
• Gently fold the whipped cream into the mascarpone mixture using a spatula.
• Add the 150 g of mango pulp to the mascarpone mixture and fold it in until well combined.
• Take a baking or casserole dish and briefly dip the gingerbread cookies in milk.
• Place the soaked cookies on the bottom of the dish to form the first layer.
• Spread half of the mascarpone-mango cream over the cookie layer.
• Repeat the layering process with the natural sugar-free cookies, dipping them briefly in milk first.
• Spread the remaining mascarpone cream on top.
• Place in de fridge for 1 hour.
• Once chilled, spread the 200 g of mango pulp evenly over the top.
• Refrigerate overnight for best results.
• Slice into portions and enjoy!