Cream eggs à la Tiramisu

Name: Cream eggs à la Tiramisu
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 TABLESPOONS Soluble Espresso(Instant); 1 can(s) (425 ml) Peach halves; 200 g Mascarpone (Italian double cream cheese); 200 g Low-fat curd; 1 package Bourbon vanilla sugar; 2 tablespoons (30 g) Sugar; 75 g Ladyfingers; 4 TABLESPOONS Amaretto liqueur; 7-10 Tbsp Cocoa; 7-10 Tbsp Lemon balm

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 TABLESPOONS Soluble Espresso(Instant)
1 can(s) (425 ml) Peach halves
200 g Mascarpone (Italian double cream cheese)
200 g Low-fat curd
1 package Bourbon vanilla sugar
2 tablespoons (30 g) Sugar
75 g Ladyfingers
4 TABLESPOONS Amaretto liqueur
7-10 Tbsp Cocoa
7-10 Tbsp Lemon balm

Directions

1
Dissolve the espresso in a cup of 100 ml hot water and let it cool down. Drain the peaches and collect the juice
2
Stir mascarpone, quark, 2-3 tablespoons of juice, vanilla sugar and sugar until smooth. Spread a 1 cm thick layer of cream in the bowl. Cover it tightly with sponge fingers. Drizzle with espresso. Spread the rest of the cream on top, smooth it down a bit and put it in a cool place for 3-4 hours.
3
Cut the peaches into slices and possibly sprinkle with Amaretto
4
From the mixture with the help of 2 tablespoons 8-12 "eggs cut off. Then dust with cocoa and serve with peach wedges. Decorate with lemon balm if desired.