Pepernoten tiramisu

Break the chocolate into pieces and put everything in a refractory bowl.

Place the bowl over a pan of soft boiling water and ensure that the bowl does not touch the water.

Stir occasionally until the chocolate has completely melted.

Split the eggs.

Beat the egg yolks and the sugar with the mixer.

Cut open the vanilla pods lengthwise and scrape out the vanilla.

Add this to the egg yolks and gently spoon in the mascarpone and the melted white chocolate.

Beat the egg whites in another dish and add them to the mascarpone mixture. Put this mixture immediately in the cooling.

Put the espresso in a flat tray.

Dip the (ordinary) pepernoten equally in the coffee and make a bottom of gingerbread in each glass.

Create a thin layer of the mascarpone mixture.

Then put a layer of ginger nuts on and continue to alternate until all glasses are full.

Put the glasses in the refrigerator to continue to stiffen. The tiramisu must be in the fridge for at least 3 hours. The longer the flavors can mix, the tastier it is.

Sprinkle some chocolate and regular gingerbread over the glasses just before serving.