Papaya-Raspberry-Tiramisu

Name: Papaya-Raspberry-Tiramisu
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 300 g frozen raspberries; 4 sheets Gelatine; 1 can(s) (425 ml) Papaya; 2 TABLESPOONS Icing sugar; 2 packages Vanillin sugar; 50 g Ladyfingers; 4 Egg yolk (size M); 80 g Sugar; 250 g Mascarpone (Italian cream cheese); 250 g Low-fat curd; 1 Papaya; 1 TABLESPOON Sugar crystals

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

300 g frozen raspberries
4 sheets Gelatine
1 can(s) (425 ml) Papaya
2 TABLESPOONS Icing sugar
2 packages Vanillin sugar
50 g Ladyfingers
4 Egg yolk (size M)
80 g Sugar
250 g Mascarpone (Italian cream cheese)
250 g Low-fat curd
1 Papaya
1 TABLESPOON Sugar crystals

Directions

1
Defrost the raspberries. Put some aside for decoration. Soak the gelatine. Drain the papaya on a sieve. Puree the raspberries, papaya, icing sugar and 1 sachet of vanillin sugar.
2
Dissolve the gelatine in a small pot. Mix with 2 tablespoons of puree and fold into the remaining puree. Line a springform pan (18 cm Ø) with lady fingers and spread the puree on top. Chill for 1 hour. In the meantime beat the egg yolks, sugar and 1 packet of vanilla sugar with the whisks of the hand mixer until frothy. Gradually stir in the mascarpone and quark. Spread the mixture on the fruit puree and refrigerate for 1 hour. Halve the papaya and scrape out the seeds. Form balls from the fruit flesh with a ball cutter.
3
Gradually stir in the mascarpone and quark. Spread the mixture on the fruit puree and refrigerate for 1 hour. Halve the papaya and scrape out the seeds. Form balls from the fruit flesh with a ball cutter. Decorate the tartlets with papaya balls, raspberries and sugar crystals. Serve immediately