• 125ml Double Cream
  • 150g Mascarpone
  • 150g Low-fat cream cheese
  • 60g Sugar
  • ½ tsp Ground vanilla
  • ½ tsp Cinnamon
  • 175g Gingerbread, sliced
  • 75ml Espresso
  • 25ml Baileys
  • 400g Mixed berries, (frozen)
  • Cocoa, for dusting


  1. Whip the cream until stiff.

  2. Put the mascarpone, cream cheese, sugar, vanilla and cinnamon into a large bowl and stir until smooth.

  3. Fold in the whipped cream with a flexible spatula.

  4. Put a layer of gingerbread into each glass. Sprinkle with a mixture of espresso and Baileys. Add a few frozen berries and spread with a layer of mascarpone cream.

  5. Repeat the process twice more, finishing with a layer of mascarpone cream. Fill all the glasses in the same way, then cover and leave to stand, preferably overnight. Shortly before serving sprinkle thickly with cocoa.