Gingerbread Tiramisu with punch cherries

Name: Gingerbread Tiramisu with punch cherries
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 200 ml warm espresso; 75 g + 4 tablespoons sugar; 2 TABLESPOONS coffee liqueur; 1 glass (370 ml) Cherries; 500 g Mascarpone; 500 g Low-fat curd; 1 package (350 g) Breakfast cake; 1 untreated orange; 150 ml dry red wine; 1/2 Cinnamon stick; 1 Star Anise; 1 TEASPOON Cornstarch; 7-10 Tbsp Cocoa powder

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

200 ml warm espresso
75 g + 4 tablespoons sugar
2 TABLESPOONS coffee liqueur
1 glass (370 ml) Cherries
500 g Mascarpone
500 g Low-fat curd
1 package (350 g) Breakfast cake
1 untreated orange
150 ml dry red wine
1/2 Cinnamon stick
1 Star Anise
1 TEASPOON Cornstarch
7-10 Tbsp Cocoa powder

Directions

1
Mix espresso, 2 tablespoons of sugar, coffee liqueur and let it cool down. Drain the cherries and collect the juice. Mix mascarpone, quark and 75 g sugar. Cut the cake into 1 cm thick slices. Line the bottom of a rectangular form (approx. 15 x 30 cm) with half of the cake, sprinkle with half of the espresso and spread half of the cream on top. Repeat the process. Chill for about 3 hours. In the meantime, wash the orange and dab dry. Halve the orange and squeeze 1 half. Cut 3 slices from the other half. Squeeze the remaining part as well. Caramelise the orange juice and 2 tablespoons of sugar in a pot. Deglaze with cherry juice and reduce by half. Add wine, orange slices, cinnamon and aniseed and continue cooking for 3-4 minutes. Shortly before the end add the cherries. Stir the starch with a little water until smooth. Bring the cherries to the boil again and thicken them slightly. Let the cherries cool down. Dust the tiramisu with cocoa, cut into pieces and serve with the punch cherries
2
With 8 people:
3
3 hours waiting time