Quince tiramisu with almond curd and rusk
easy
50 mins
50 mins
Ingredients
- 75 ml Lemon juice
- 600 g Quinces
- 1 Vanilla pod
- 225 g Sugar
- 400 ml + 3 tablespoons pear juice
- 30 g Cornstarch
- 3 Zwiebäcke
- 2-3 TABLESPOONS cold espresso
- 8-9 Tbsp Amaretto (almond liqueur)
- 400 g Low-fat curd
- 400 g Mascarpone
- 1 package Vanillin sugar
- 20 g flaked almonds
- 1 TEASPOON Cinnamon
- 1 TEASPOON Icing sugar
Directions
- 1
Mix lemon juice with approx. 2 litres of water. Wash quinces thoroughly, peel, quarter and remove the core. Cut the quinces into thin slices and place them in the lemon water. Cut the vanilla pod lengthwise, scrape out the pulp. Caramelise 100 g sugar in a pot. Deglaze with 400 ml pear juice and simmer until the sugar has dissolved. In the meantime, drain the quinces briefly in a sieve. Add quinces, vanilla pulp and vanilla pod to the pear juice and simmer at medium heat for 20-25 minutes. Mix starch with 3 tbsp. pear juice, thicken quince compote with it. Let the compote cool down. Place the rusks side by side in an ovenproof dish (9 x 20 cm; 6 cm high). Mix espresso and 2-3 tbsp. liqueur. Soak the rusks with the liquid. Mix curd, mascarpone, 125 g sugar and vanilla sugar with the whisk of the hand mixer until smooth, season with 6 tbsp. amaretto. Spread 1/4 of the quark mixture evenly on the onions. Spread the compote on the almond quark. Spread the remaining quark on top and chill for about 2 hours. Roast the almonds in a pan without fat, remove. Mix cinnamon and icing sugar and sprinkle over the tiramisu. Spread almond flakes over it
- 2
With 6 people:
- 3
waiting time approx. 3 hours
Nutrition Facts
650 kcal
68 g
31 g
14 g
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