For the Christmas potpourri, cut the dried fruit lengthwise and fill with a piece of marzipan. Press together well again.
For the custard, mix the gingerbread spice with the sugar and prepare a vanilla pudding according to the package instructions, but use one liter of milk.
Separate the eggs for the wine dough.
Mix the yolks with the oil and wine, and stir in the flour.
Beat the egg whites with a pinch of salt until stiff and fold into the yolk mixture.
Pull the dried fruit through the wine dough and fry in hot fat.
Arrange the vanilla sauce on dessert plates, place a scoop of walnut ice cream in the center and crown with the hot fruit.
Serve the Christmas potpourri sprinkled with chopped walnuts.
Preparation Tip:
The Christmas Potpourri is an exceptional ending to your holiday menu!
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