For the Vanilla Pudding

Combine oat milk, cornstarch (or arrowroot) and sugar in a medium saucepan on low to medium heat. Bring to a simmer, dissolving all the sugar and let the mixture cook and thicken for 15 minutes. Whisk every few minutes to ensure it does not stick to the pan.

To test if it’s thick enough, dip the back of a spoon into the pudding. If you can run your finger across it and it doesn’t drip down, it’s

finished. Remove from heat and let cool for 15 minutes. Pour into a heat proof container, cover and refrigerate.

FOR THE GINGERBREAD CAKE LAYER

ó c. butter

1/3 c. sugar

2 ó oz. all purpose flour

1 c. unsulfured molasses

ó c. hot water

1 egg

1 t. baking soda

1 t. ground ginger

ó c. raisins (optional)

1 t. ground cinnamon

2/3 t. salt

PREPARATION

Preheat the oven to 325°. With an electric mixer, cream the butter and sugar. When fluffy, add in the rest of the ingredients on low speed until well mixed, scraping the bowl with a spatula. Grease a 9 x 9 x 2-inch pan with a nonstick cooking spray. Pour the batter into the pan and bake for about 50 minutes or until a toothpick comes out clean. Allow to cool, and use a fork to crumble the cake. This will be your middle layer.

FOR THE ROSEMARY MASCARPONE

WHIPPED CREAM

1 c. heavy cream

1 T. fresh rosemary, chopped

2/3 c. mascarpone cheese

1/4 t. vanilla extract

1ó t. maple syrup

6 sprigs of rosemary

cinnamon, for garnish

PREPARATION

First, infuse the cream. Bring cream to a boil, add in the chopped rosemary and remove from heat. Cover and let steep

for 15 minutes. Let cool completely before mixing. Once cool, in a bowl with an electric

mixer (either a handheld or a standing mixer will work), beat the mascarpone, infused cream, vanilla and maple syrup on medium speed until stiff peaks form.

To assemble the parfaits, start with the vanilla pudding as the bottom layer. Crumble the gingerbread cake. Spoon the crumbles of gingerbread as the middle layer. Top with the rosemary mascarpone whipped cream. For extra festive flair, garnish the parfaits with sugar-dusted rosemary trees and a sprinkle of cinnamon. Spritz a little water on the rosemary sprigs and dip in powdered sugar to create snow.