Ladyfinger Christmas House

Ingredients

6 servings

• 75 g of icing sugar
• 200 g of mascarpone
• 20 cl of very cold liquid cream
• liquid vanilla extract
• 200 g of dark chocolate
• 15 cl of heavy cream
• whipped cream
• Bonne Maman® Ladyfingers
• chocolate shavings

Steps

1. 1

   For the whipped cream: to ensure the whipped cream sets properly, make sure to place your whisk and mixing bowl in the freezer beforehand. Using your chilled utensils, whisk the cream until it forms peaks.

2. 2

   Then, add the mascarpone, sugar, and vanilla. Whisk until you obtain whipped cream, taking care not to over-whisk so the mixture doesn't become too heavy. Once the mixture is ready, keep it chilled in a piping bag.

3. 3

   For the ganache: heat the liquid cream and pour it over the crushed dark chocolate. Cover to let the chocolate melt, stir until the chocolate is smooth and melted, and put it in a piping bag.

4. 4

   For the assembly: take a mold and line the bottom with parchment paper. For the first layer, coat the back of the biscuits with the ganache and place them at the bottom of the mold to create the base of your house. Add a layer of ganache between the biscuits to secure them together.

5. 5

   Do the same for the second and third layers. To form the roof of the house: add a new layer of biscuits that is half as wide as the previous one, then do the same with the next layer which will be the final one (use scraps for this). Between each layer, add ganache to solidify everything. Refrigerate the cake for 1 hour so the different layers of the cake stabilize and firm up.

6. 6

   For the decoration: take out the chilled cake and cover it with whipped cream to stick the biscuits that will serve as the roof. Place whole biscuits to create a roof, then add a line of whipped cream with a piping bag, and finally sprinkle with chocolate shavings.