Cheesecake muffins

Name: Cheesecake muffins
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 4 Eggs (size M); 125 g Sugar; 2 packages Vanillin sugar; 400 g Low-fat curd; 100 g Mascarpone; 7-10 Tbsp grated rind of 1 untreated lemon; 350 g Whipped cream; 1 package Pudding powder "Vanilla Flavor"; 30 g Durum wheat semolina; 3 Apricots; 1 melon chunk; 6 Cherries; 50 g Raspberries; 7-10 Tbsp Waffle Rolls; 12 Paper sleeves

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

4 Eggs (size M)
125 g Sugar
2 packages Vanillin sugar
400 g Low-fat curd
100 g Mascarpone
7-10 Tbsp grated rind of 1 untreated lemon
350 g Whipped cream
1 package Pudding powder "Vanilla Flavor"
30 g Durum wheat semolina
3 Apricots
1 melon chunk
6 Cherries
50 g Raspberries
7-10 Tbsp Waffle Rolls
12 Paper sleeves

Directions

1
Beat the eggs, sugar and 1 packet of vanillin sugar until thick and creamy. Mix quark, mascarpone, lemon peel and 100 g cream. Stir in pudding powder and semolina. Fold in sugar egg mixture. Line a muffin tin with 12 paper cups.
2
Spread quark mixture in them. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 45 minutes. Remove and let cool on a cake rack. Wash the fruits. Cut apricots into slices, cut melon into balls. Whip 250 g cream and 1 packet of vanilla sugar until stiff. Pour into a piping bag with star-shaped spout. Spray tuffs onto the cooled muffins. Cover with prepared fruits.
3
Cut apricots into slices, cut melon into balls. Whip 250 g cream and 1 packet of vanilla sugar until stiff. Pour into a piping bag with star-shaped spout. Spray tuffs onto the cooled muffins. Cover with prepared fruits. Serve decorated with wafer rolls