Gingerbread tiramisu with punch cherries

Name: Gingerbread tiramisu with punch cherries
Cook time: 45 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 1 glass (à 720 ml) Cherries; 1/2 Organic Lemon; 1/2 Organic Orange; 2 TABLESPOONS Lemon juice; 1/2 TEASPOON Lemon juice; 1 Cinnamon stick; 2 Cloves; 1 tablespoon (10 g each) Cornstarch; 8 TABLESPOONS Amaretto; 300 g Gingerbread with sugar glaze; 1 fresh egg (Gr. M); 125 g Whipped cream; 500 g Low-fat curd; 150 g Whole milk yoghurt; 4 TABLESPOONS Sugar; 1 pck. Bourbon vanilla sugar; 75 g Icing sugar

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

The Italian classic is transformed into a dessert dream in Saxon with gingerbread, fruity compote, creamy cream and tender meringue

COOK TIME
45 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

1 glass (à 720 ml) Cherries
1/2 Organic Lemon
1/2 Organic Orange
2 TABLESPOONS Lemon juice
1/2 TEASPOON Lemon juice
1 Cinnamon stick
2 Cloves
1 tablespoon (10 g each) Cornstarch
8 TABLESPOONS Amaretto
300 g Gingerbread with sugar glaze
1 fresh egg (Gr. M)
125 g Whipped cream
500 g Low-fat curd
150 g Whole milk yoghurt
4 TABLESPOONS Sugar
1 pck. Bourbon vanilla sugar
75 g Icing sugar

Directions

1
For the cherries, drain the cherries and collect the juice. Boil up the cherry juice, citrus peel, 2 tablespoons lemon juice, cinnamon and cloves. Turn off the stove, let the juice steep for about 10 minutes. Remove spices. Stir starch and 4 tbsp. cold water until smooth. Bring the juice to the boil again, stir in the starch and simmer for about 1 minute, stirring continuously. Add cherries and 4 tbsp. amaretto. Let cool off lukewarm.
2
Dice the gingerbread and spread it in a wide form. Sprinkle with 4 tbsp. amaretto. Spread lukewarm cherries on top and chill for about 1 hour.
3
For the cream, separate the egg, chill the egg white. Whip cream until stiff. Cream quark, yoghurt, egg yolk, sugar and vanilla sugar. Fold in the cream. Pour cream on the cherries and chill until just before serving.
4
Sift the icing sugar. Beat egg white and 1⁄2 TL lemon juice until stiff. Fold in icing sugar by the spoonful. Spread the beaten egg white on the quark cream. Brown lightly with a kitchen gas burner or under the hot oven grill.