Gingerbread liqueur pearls

The liquid filling with gingerbread liqueur is coated in several layers of finest milk and dark chocolate.

The liqueur centre and the chocolate make the tipsy pearls a special confectionery experience. Served on a dessert, our pearls are not only a highlight in terms of flavour, but also a real eye-catcher.

This extravagant chocolate speciality comes in a pretty decorative tin. The colourful premium packaging is an eye-catcher in itself: "give with heart and spread joy!"

This exquisite dessert will brighten up any Christmas dinner. Fruity orange meets dark chocolate and gingerbread spice.

1. First, bake a chocolate sponge cake. It will be the dessert base. If you like, you can add a little gingerbread spice to the dough.

2. Cut circles out of the pastry using meringue rings. Use a cake edge foil, because it will ensure a clean edge later on.

3. Place the sponge cake in the prepared meringue rings.

4. Next, sweeten the orange juice with sugar. Add dissolved gelatine and bring the liquid to the boil. Pour the mixture into the rings, directly onto the sponge cake. Leave it to set.

5. Prepare a chocolate panna cotta as the top layer. Bring the cream and milk to the boil and add grated chocolate. Add dissolved gelatine, stirring constantly.

6. Allow to cool slightly and pour the chocolate panna cotta into the meringue rings as a third layer. Leave it to set.

7. Dust the top layer with a little cinnamon. Tip: Use a sieve to achieve an even texture.

8. For the chocolate threads, melt dark chocolate. Pour the melted chocolate in strips over a rolling pin covered with baking paper. Leave it to set.

9. Remove the meringue rings and the cake foil and decorate the dessert with the chocolate threads. Place a gingerbread liqueur pearl in the centre.