Vanilla crescent cookies are among our absolute favorite cookies and are actually the first Christmas cookies we bake every year. Simply snacking on them is great, but doing something else with them is even better (sometimes). This delicious Vanilla Crescent Cookie Dessert in glass jars is quick and easy to prepare, and therefore the perfect finale to a cozy Christmas dinner. We love when desserts are easy to prepare, and you got time for other stuff to do. ;P
If you want to make this delicious dessert, you’ll need vanilla crescent cookies, of course. You can buy those ready-made here in Germany in a supermarket or make them yourself using our simple Vanilla Crescent Cookie recipe. If you’re planning to make this dessert for Christmas with homemade crescent cookies, you should bake more than required. Just to be sure. Once they’re in a cookie box and available for snacking, you may quickly realize you don’t have enough for the dessert later on. Better safe than sorry. ;P
We prefer homemade cookies for our dessert here, of course. That way, you know 100% what’s in them and don’t have to spend ages checking whether they contain any additives that allow them to survive on supermarket shelves for six months or longer. I don’t want to accuse anyone of anything, but we all know the tricks of the food industry…
Anyway. Once you have enough vanilla crescent cookies, all you have to do is to crush the cookies, preparing the cream, and then layer everything in glass jars. It really only takes a few minutes to do all of that. Then you just put the finished desserts in the fridge until it’s time for the dessert – right before serving, you can decorate them with some additional vanilla crescents. Eas-peasy.
The recipe mentions that you can use a little vanilla liqueur (if you like) for the dessert. We use Licor 43* when we are in the mood for some booze. You don’t have to use it, though. The dessert tastes delicious as it is, without alcohol. If you have children at the table, you probably shouldn’t use it anyway. Nobody wants the little rascals climbing the Christmas tree and causing chaos after dinner. ;P
The dessert, when prepared according to the recipe, is not overly sweet. The vanilla crescent cookies are naturally a bit sugary, but there is not much additional sugar in the vanilla cream. We usually use 1 tablespoon of confectioners’ sugar, which is perfectly sufficient for us. But if you prefer it sweeter, you can (of course) use a little more. Before layering in the glass, you might want to check and taste it and add more sugar, if necessary. That’s no problem with a cream like this.
One last tip – if you want to decorate the dessert with vanilla crescent cookies (you don’t have to), you should use the smallest cookies possible. Otherwise, it just looks weird when you add regular-sized crescent cookies on top. At least our »normal-sized« cookies… maybe we just bake extremely large vanilla crescent cookies, who knows?! In any case, we made extra small cookies for the dessert you can see on the pictures, and they were still relatively large (as you can probably see). ;P
In addition to our regular vanilla crescent cookies, we also have a recipe for Vegan Vanilla Crescent Cookies on our blog. Those may not make much sense for this dessert here, since you are working with dairy products here, but I just wanted to mention it. We got a vegan option. They’re still great for other purposes – snacking, for example. ;)
Speaking of vegan – if you want to end your perfect dinner with a vegan dessert, you might want to check out our Vegan Biscoff Cream Dessert. Very few people probably know that Lotus Biscoff cookies and Biscoff spread are both vegan. Perfect if you have guests that are on a vegan diet…
INGREDIENTS / ZUTATEN
(4 servings)
about 5.3 oz./150g vanilla crescent cookies, broken or crumbled
9 oz. (250g) mascarpone
5.3 oz. (150g) Greek yogurt
1 tsp. vanilla extract*
7 oz. (200g) heavy cream
1-2 tbsp. confectioners’ sugar
2 tsp. cream stiffener*
a bit of vanilla liquor* (optional)
a few vanilla crescent cookies for decoration
(für 4 Gläser)
etwa 150g Vanillekipferl, zerbrochen bzw. zerbröselt
250g Mascarpone
150g griechischer Joghurt
1 TL Vanille Extrakt*
200g Schlagsahne
1-2 EL Puderzucker
2 TL Sahnesteif*
etwas Vanillelikör* (optional)
einige Vanillekipferl als Dekoration
DIRECTIONS / ZUBEREITUNG
1. Add the vanilla crescent cookies to a freezer bag and crush them with a rolling pin – it’s okay if there are a few larger pieces. Set aside.
2. Add mascarpone, yogurt, and vanilla extract to a large bowl and mix until well combined.
3. Add the heavy cream and confectioners’ sugar to a tall vessel and mix until foamy. Gradually add the cream stiffener powder and continue mixing until stiff peaks form. Next, add the whipped cream in several batches to the bowl with the mascarpone and fold in. Add about 2-3 tablespoons of the finer vanilla crescent crumbs and fold them in. Transfer the cream to a piping bag fitted with a large star tip.
4. Pipe a small amount of the cream into each glass, then sprinkle a few crushed vanilla crescent cookies on top. If you like it boozy, drizzle a bit of vanilla liquor over the crushed cookies (optional). If children are involved, you might want to skip that step. Next, add more cream, more crushed cookies (and perhaps more liqueur), and finally a last layer of cream. Place the glasses in the fridge until ready to serve.
5. If desired, decorate the dessert with leftover vanilla crescent cookie crumbs or whole vanilla crescent cookies before serving.
1. Die Vanillekipferl in einen Gefrierbeutel füllen und mit einem Nudelholz zerbrechen – es dürfen ruhig ein paar größere Stücke dabei sein. Zur Seite stellen.
2. Mascarpone, Joghurt und Vanille Extrakt in einer großen Schüssel verrühren, bis sich alles gut verbunden hat.
3. Die Sahne mit dem Puderzucker kurz aufschlagen, dann das Sahnesteif Pulver einrieseln lassen und weiter aufschlagen, bis die Sahne steif ist. Die aufgeschlagene Sahne portionsweise zur Schüssel mit dem Mascarpone dazugeben und unterheben. Von den Vanillekipferl etwa 2-3 EL der feineren Brösel dazugeben und unterheben. Die Creme in einen Spritzbeutel mit großer Sterntülle einfüllen.
4. Etwas Creme auf den Boden der Gläser aufspritzen, dann ein wenig der Vanillekipferl Brösel darauf streuen. Wer mag, kann die Brösel mit ein wenig Vanillelikör beträufeln (optional) – wenn Kinder mitessen sollen, dann lässt man das vielleicht besser. Als Nächstes wieder Creme aufspritzen, dann noch einmal Brösel (und ggf. mehr Likör) und zum Schluss noch einmal Creme. Bis zum Servieren in den Kühlschrank stellen.
5. Wer mag, kann das Dessert vor dem Servieren noch mit verbliebenen Vanillekipferl Bröseln oder ganzen Vanillekipferl dekorieren.
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Here is a version of the recipe you can print easily.
Print
Quick & Easy Vanilla Crescent Cookie Dessert
- Prep Time: 00:15
- Cook Time: 00:00
- Total Time: 00:15
- Yield: 4 1x
- Category: Dessert
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
Vanilla Crescent Cookies aka. Vanillekipferl are popular Christmas cookies here in Germany – they are also the base for this Quick & Easy Vanilla Crescent Cookie Dessert.
Ingredients
about 5.3 oz./150g vanilla crescent cookies, broken or crumbled
9 oz. (250g) mascarpone
5.3 oz. (150g) Greek yogurt
1 tsp. vanilla extract*
7 oz. (200g) heavy cream
1-2 tbsp. confectioners’ sugar
2 tsp. cream stiffener*
a bit of vanilla liquor* (optional)
a few vanilla crescent cookies for decoration
Instructions
1. Add the vanilla crescent cookies to a freezer bag and crush them with a rolling pin – it’s okay if there are a few larger pieces. Set aside.
2. Add mascarpone, yogurt, and vanilla extract to a large bowl and mix until well combined.
3. Add the heavy cream and confectioners’ sugar to a tall vessel and mix until foamy. Gradually add the cream stiffener powder and continue mixing until stiff peaks form. Next, add the whipped cream in several batches to the bowl with the mascarpone and fold in. Add about 2-3 tablespoons of the finer vanilla crescent crumbs and fold them in. Transfer the cream to a piping bag fitted with a large star tip.
4. Pipe a small amount of the cream into each glass, then sprinkle a few crushed vanilla crescent cookies on top. If you like it boozy, drizzle a bit of vanilla liquor over the crushed cookies (optional). If children are involved, you might want to skip that step. Next, add more cream, more crushed cookies (and perhaps more liqueur), and finally a last layer of cream. Place the glasses in the fridge until ready to serve.
5. If desired, decorate the dessert with leftover vanilla crescent cookie crumbs or whole vanilla crescent cookies before serving.
Notes
It’s time to whip up something delicious!
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