Gooseberry tiramisu

Name: Gooseberry tiramisu
Cook time: 40 min
Total time: 40 min
Yield: 9
Ingredients: 5 Eggs (size M); 125 g Sugar; 75 g Flour; 75 g Cornstarch; 1 TEASPOON Baking Powder; 1 TABLESPOON Cocoa; 250 g red and green gooseberries; 100 g Sugar; 1 package Vanillin sugar; 1 TABLESPOON Cornstarch; 3 Egg Yolk; 500 g Mascarpone; 250 g Meat curd (low-fat curd); 7-10 Tbsp grated rind of 1 untreated lemon; 1 TABLESPOON cocoa and 1 tablespoon icing sugar for dusting; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 9

5 Eggs (size M)
125 g Sugar
75 g Flour
75 g Cornstarch
1 TEASPOON Baking Powder
1 TABLESPOON Cocoa
250 g red and green gooseberries
100 g Sugar
1 package Vanillin sugar
1 TABLESPOON Cornstarch
3 Egg Yolk
500 g Mascarpone
250 g Meat curd (low-fat curd)
7-10 Tbsp grated rind of 1 untreated lemon
1 TABLESPOON cocoa and 1 tablespoon icing sugar for dusting
baking paper

Directions

1
Separate the eggs for the sponge cake. Beat the egg whites until very stiff. Beat the egg yolks, sugar and three tablespoons of cold water until frothy. Mix flour, starch and baking powder, sieve onto the egg yolk mixture and stir in.
2
Fold in the beaten egg white and halve the dough. Stir cocoa into one half of the dough. Spread the light and dark sponge cake mixture side by side on a baking tray lined with baking paper and bake in the preheated oven (electric range: 200 °C/ gas: level 3) for 15 minutes and let it cool down.
3
In the meantime, sort out gooseberries, clean, wash and boil them in a pot with 50 grams of sugar, vanillin sugar and 50 millilitres of water. Steam over medium heat for about five minutes.
4
Stir the starch and some cold water until smooth and add to the gooseberries. Bring to the boil again and let it cool down. Whip the egg yolks and remaining sugar until creamy. Gradually stir in the mascarpone, quark and lemon peel.
5
Cut out an equally large rectangle (approx. 30x23 cm) from the light and dark sponge cake. Cut the dark sponge cake rectangle into triangles. Dust one half with icing sugar, the other with cocoa.
6
Spread the stewed prickly liver compote over the light sponge cake. Spread mascarpone cream over it. Cover with the dusted triangles. Refrigerate for at least two hours.