Gingerbread trifle with Tacle Cream
For the roll
Put the egg yolks in a bowl and start whisking them. Add the 50g of sugar and whisk again until the mixture is thick and fluffy. Add a pinch of salt, milk, oil and stir again to mix. Now add the sifted flour and add it with a spatula, mixing from the bottom up.
In another bowl, start whipping the egg whites until stiff; when they begin to foam, add the sugar and continue whipping until the mixture is frothy and the meringue has made the classic “bird beak”. Add some of the egg whites to the first mixture and stir gently, again using a spatula, from the bottom up. Add the rest of the egg whites and add them well, without the mixture coming apart.
Turn on the oven at 180°C; prepare the 25x30cm baking tray by lining it with baking paper. Pour the mixture into the baking tin, levelling it out.
Bake at 180°C for 15 minutes.
Once the base is cooked, take it out of the oven and let it cool first in the tray, then take it out and let it cool fully on a wire rack, keeping the baking paper underneath.
Trim the edges slightly, spread 3moretti orange marmalade on top and roll them up to form a roll.
For the Tacle cream
In a saucepan, mix the egg yolks, sugar and cornflour, stir and add a dash of Tacle 3moretti juice. Put the cream on the heat and cook until it thickens, stirring constantly.
Switch off and pour the cream into a bowl, cover with cling film and leave to cool. Split the cream into two parts. In one, add the mascarpone and mix
For the Gingerbread biscuits
Place the sifted flour, cocoa, and pieces of cold butter into a bowl and start to mix, then add the sugar, honey, egg, spices, baking soda and a pinch of salt. Knead quickly to form a smooth dough. Wrap the dough in cling film and leave it to stand in the fridge for about 1 hour.
Take the pastry out of the fridge and roll it out with a rolling pin on a sheet of baking paper into a sheet about 4mm thick. Cut out the cardboard templates that will be used to make the biscuits, place them on the pastry and cut out the pieces. With the help of biscuit cutters, cut out other relevant shapes. The base will have a diameter of 25cm. Place the various shapes onto a baking tray and bake at 200°C for about 15/20 minutes, until golden brown. Remove them from the oven and let them cool on a wire rack.
Prepare the royal icing for decoration; place the egg whites, 3moretti lemon drops in a bowl and whisk, then gradually add the icing sugar and mix until the icing is smooth and has no lumps. The icing should be quite thick and, if necessary, add more icing sugar. Place in a piping bag with a 1/1.5mm diameter nozzle and decorate all of the shapes.
In the meantime, decorate your gingerbread biscuits and when they have dried well, put on more icing to seal the decorations and leave to dry.
How to make it
In an 8x5cm bowl, place all the leftover scraps from trimming the edges of the roll underneath, and spread all of the biscuits you have created around it. Pour some 3moretti Tacle juice and mascarpone cream, lay some slices of orange roll on top and pour on some more Tacle juice and mascarpone cream. Then spread other slices of roll and finish with just the Tacle juice cream.
Finally, with the help of a piping bag with a star-shaped nozzle, spread tufts of whipped cream with mascarpone and sugar on top. Decorate the gingerbread biscuits.