Currant tiramisu cake

Ingredients

Directions

1. 1

   Melt the butter. Put 50 g Amarettini and 150 g ladyfingers in a freezer bag and crush finely with a rolling pin. Mix crumbs and liquid butter well. Place a springform pan rim (26 cm Ø) on a cake plate, add the crumbs and press them evenly with a tablespoon to a flat base. Put in a cool place for about 30 minutes.

2. 2

   In the meantime, soak gelatine in cold water. Wash the currants, drain well and, except for two panicles for decoration, pluck the berries from the stems. Mix quark, mascarpone, almond liqueur, sugar and vanillin sugar. Squeeze the gelatine, dissolve it and stir in a tablespoon of cream. Stir the gelatine mixture into the remaining cream. Whip the cream until stiff, stir into the cream and fold in the currants. Spread the cream on the crumb base and smooth it down loosely. Put in a cool place for at least 5 hours, preferably overnight. Remove the cake from the edge of the springform pan with a damp knife. Coarsely crumble remaining amarettini and lady fingers and sprinkle on the cake.

3. 3

   Whip the cream until stiff, stir into the cream and fold in the currants. Spread the cream on the crumb base and smooth it down loosely. Put in a cool place for at least 5 hours, preferably overnight. Remove the cake from the edge of the springform pan with a damp knife. Coarsely crumble remaining amarettini and lady fingers and sprinkle on the cake. Dust with cocoa and serve decorated with currant pancakes. Makes 12-16 pieces