Gingerbread marquis with chocolate

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Ingredients for 12 portions:

Gingerbread-coffee roulade:

  • 5 eggs
  • 250 g sugar
  • 190 g flour
  • 60 g cacao powder
  • 20 g soluble coffee
  • 20 g gingerbread spices (contain: 35 g cinnamon, 9 g cloves, 2 g allspice, 1 g nutmeg, 2 g coriander, 1 g cardamom, 2 g ginger, 1 g mace)
  • 150 g liquid butter

Gingerbread chocolate mousse:

  • 600 g dark chocolate coating
  • 350 g milk chocolate
  • 100 g gingerbread crumbs
  • 50 g butter
  • 7 eggs
  • 150 g cointreau
  • 7.5 g gelatine
  • 75 g cream
  • 25 g gingerbread spices

White chocolate mousse:

  • 250 g white chocolate
  • 25 g butter
  • 2 egg yolks
  • 35 g cointreau
  • 5 g gelatine
  • 100 g cream

Coffee mixture to soak the roulade:

  • 3 espresso
  • 50 g cointreau
  • 20 g cocoa powder


  1. For the roulade beat the eggs and sugar together. Dissolve the coffee in the butter, then stir into the egg/sugar mixture together with the flour and cocoa powder. Spread this mixture onto baking paper in a square-shaped layer about 1 cm thick and bake in the oven at 220 degree Celsius for 5 minutes. For the gingerbread chocolate mousse melt the dark chocolate coating, the milk chocolate and the butter over a water bath. Separate the egg yolk from the white, and beat the egg white to form soft, white peaks. Warm the cointreau. Soak the gelatine leaves individually for at least 5 minutes in ice-cold water, squeeze out carefully and then dissolve in the warm cointreau. Blend the egg yolk with the cream, and mix with the gelatine, the melted chocolate, the gingerbread crumbs, the gingerbread spices as well as the beaten egg-white.
  2. For the white chocolate mousse, melt the white chocolate with the butter over a water bath. Dissolve the gelatine leaves in the cointreau as described above. Whip the cream and mix into the chocolate with all the ingredients.
  3. For the coffee mixture mix all the ingredients together and warm in a pan.
  4. Line a shallow dish with plastic wrap (cling film) and cut the roulade into four square pieces. Place one square of the roulade in the dish and lightly soak with the coffee mixture. Cover with half of the dark chocolate mousse. Place another roulade square on top and lightly soak with the coffee mixture. Cover with the white mousse, then place another roulade square on top of this. Soak and then cover with the remaining dark chocolate mousse. Cover with the remaining roulade square and place in the refrigerator to cool for about 5 hours. Cut into thin slices and the festive confection/pleasure is ready.