Pomegranate tiramisu with cantuccini

Name: Pomegranate tiramisu with cantuccini
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 Pomegranate; 1 Organic Orange; 7-10 Tbsp Cloves; 50 g Sugar; 75 g Sugar; 12 Cantuccini (Italian almond pastry); 400 g Low-fat curd; 250 g Mascarpone; 1 pck. Vanilla sugar

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

The express mascarpone cream in our variant does not require any egg at all

COOK TIME
30 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

2 Pomegranate
1 Organic Orange
7-10 Tbsp Cloves
50 g Sugar
75 g Sugar
12 Cantuccini (Italian almond pastry)
400 g Low-fat curd
250 g Mascarpone
1 pck. Vanilla sugar

Directions

1
Cut the pomegranates in half. Squeeze 3 halves with a large juicer (yields approx. 150 ml juice). Wash the orange hot, dry and peel half of the peel thinly. Halve the orange and squeeze it.
2
Bring juices and orange zest with 1 pinch of clove and 50 g sugar to the boil in a small pot. Simmer at medium heat for 12-14 minutes to approx. 100 ml syrupy. Remove the orange peel and let it cool down.
3
Remove the seeds from the remaining pomegranate half. Crumble the cantuccini roughly. Stir the quark, mascarpone, 75 g sugar and vanilla sugar until smooth.
4
Spread the cantuccini crumbs into four dessert glasses and spread half of the syrup evenly on top. Spread the cream into the glasses as well. Sprinkle the pomegranate seeds on top and sprinkle with the rest of the syrup.