Gingerbread tiramisu

Name: Gingerbread tiramisu
Cook time: 40 min
Total time: 40 min
Yield: -1
Ingredients: 2 can(s) (à 314 ml) Mandarin oranges; 100-150 g Whipped cream; 150 g Mascarpone (Italian cream cheese); 250 g Edible quark (20 %); 75 g Sugar; 1/4 g; 7-10 Tbsp Juice; 3 TABLESPOONS Orange liqueur; 150 g brown cakes or gingerbread (e.g. Kemm'sche); 1-2 TABLESPOONS Cocoa; 7-10 Tbsp Orange slices and mint

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: -1

2 can(s) (à 314 ml) Mandarin oranges
100-150 g Whipped cream
150 g Mascarpone (Italian cream cheese)
250 g Edible quark (20 %)
75 g Sugar
1/4 g
7-10 Tbsp Juice
3 TABLESPOONS Orange liqueur
150 g brown cakes or gingerbread (e.g. Kemm'sche)
1-2 TABLESPOONS Cocoa
7-10 Tbsp Orange slices and mint

Directions

1
Drain the mandarins and collect the juice if necessary. Whip the cream until stiff. Mix mascarpone, quark, sugar, 5 tablespoons orange juice and liqueur. Fold in cream
2
Place half of the gingerbread in a flat form (approx. 1.2 l capacity). Sprinkle with 100 ml juice. Spread mandarins on top and spread half of the cream on top. Place the rest of the cake on top and drizzle with the rest of the juice. Spread the rest of the cream on top. Chill the tiramisu for at least 2 hours.
3
Dust the tiramisu with cocoa shortly before serving. Decorate with orange slices and mint