Chocolate tiramisu tartlets with red fruit jelly

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cut the kuits in half and place them in a circle around the edge of a small springform pan (18 cm Ø) that closes well. Place 2 sponge fingers in the middle, if necessary cut the ends off beforehand so that the sponge fingers fit inside.

2. 2

   Halve 1 sponge cake. Fill the gaps with the halves and sponge remains. Drizzle with liqueur.

3. 3

   Break chocolate into pieces. Heat cream, but do not boil. Remove from the heat, add the chocolate and melt in it while stirring. Let it cool down for about 10 minutes until the cream is a little thick.

4. 4

   Then fill into the mould on the lady fingers. Chill the cake for at least 2 hours.

5. 5

   For the berry groats, select the raspberries and blackberries and wash carefully if necessary. Wash the currants and strip them from the panicles. Wash, clean and quarter the strawberries. Bring 300 ml nectar to the boil. Stir 5 tbsp. nectar, sugar and starch until smooth.

6. 6

   Stir into the boiling nectar and simmer for about 1 minute. Fold in all berries. Let them cool down.

7. 7

   Dip a long knife into hot water and dry. Carefully remove the cake from the edge of the mould and take it out of the mould. Shortly before serving, dust it thickly with cocoa and put some red fruit jelly in the middle.

8. 8

   Add the remaining red fruit jelly.

Nutrition Facts

KCAL
230 kcal

CARBS
22 g

FATS
14 g

PROTEINS
3 g