Berry tiramisu cake

Name: Berry tiramisu cake
Cook time: 15 min
Total time: 15 min
Yield: 10
Ingredients: 150 ml cold espresso or strong coffee; 4 TABLESPOONS Amaretto; 100–150 g Ladyfingers; 450 g mixed berries; 7-10 Tbsp (e.g. 200 g strawberries, 125 g raspberries and 125 g blueberries); 500 g Low-fat curd; 500 g Mascarpone; 4 TABLESPOONS Sugar; 1 package Bourbon vanilla sugar; 7-10 Tbsp Cocoa

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 10

150 ml cold espresso or strong coffee
4 TABLESPOONS Amaretto
100–150 g Ladyfingers
450 g mixed berries
7-10 Tbsp (e.g. 200 g strawberries, 125 g raspberries and 125 g blueberries)
500 g Low-fat curd
500 g Mascarpone
4 TABLESPOONS Sugar
1 package Bourbon vanilla sugar
7-10 Tbsp Cocoa

Directions

1
For the cake base, mix espresso and amaretto. Dip the sponge fingers completely into the mixture and place them tightly together in a square mould (approx. 20 x 25 cm).
2
For the cream, wash, clean or sort 400 g berries. Halve or quarter the strawberries. Stir the quark, mascarpone, sugar and vanilla sugar with the whisk of the mixer until smooth. Fold the prepared berries into the cream.
3
Spread on the lady fingers and smooth them down. Chill for about 2 hours.
4
Remaining berries wash, clean or select. Cut strawberries smaller. Dust the berry tiramisu cake with cocoa shortly before serving and decorate with the remaining berries.