Cantuccini-Tiramisu with punch cherries

Name: Cantuccini-Tiramisu with punch cherries
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 60 g Sugar; 350 ml Cherry nectar; 2 packages Vanillin sugar; 1 Bag of mulled wine spice; 1 TEASPOON Cornstarch; 1 package (300 g) frozen sour cherries; 250 g Mascarpone; 150 g Edible quark (40% fat in dry matter); 12 Cantuccini Kekse (approx. 10 g); 1 TEASPOON Cocoa powder; 7-10 Tbsp Mint

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

60 g Sugar
350 ml Cherry nectar
2 packages Vanillin sugar
1 Bag of mulled wine spice
1 TEASPOON Cornstarch
1 package (300 g) frozen sour cherries
250 g Mascarpone
150 g Edible quark (40% fat in dry matter)
12 Cantuccini Kekse (approx. 10 g)
1 TEASPOON Cocoa powder
7-10 Tbsp Mint

Directions

1
For the punch cherries, caramelise 30 g sugar in a pot until golden. Add 250 ml of nectar, 1 packet of vanillin sugar and mulled wine spice and heat up while stirring occasionally. Stir the remaining nectar with starch until smooth.
2
Stir the mixture into the hot punch and simmer for about 3 minutes. Add cherries and stir in. Take the pot off the heat and let it cool down.
3
In the meantime, stir the mascarpone, quark, 1 packet of vanilla sugar and 30 g sugar with the whisks of the hand mixer until smooth. Crumble the biscuits coarsely or cut them into large pieces.
4
Remove the spice bag from the punch cherries. First layer cookies, then punch cherries and cream in 4 glasses (approx. 400 ml each). Use a stencil to dust a fir tree made of cocoa on each dessert.
5
Possibly decorate with mint.