Strawberry tiramisu in glass

Name: Strawberry tiramisu in glass
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Protein (size M); 250 g lactose-free mascarpone; 250 g lactose-free low-fat curd; 2-3 TABLESPOONS Almond liqueur; 110–135 g Sugar; 250 g Strawberries; 75 g lactose-free butter biscuits; 75 ml strong cold espresso; 7-10 Tbsp Cocoa

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Protein (size M)
250 g lactose-free mascarpone
250 g lactose-free low-fat curd
2-3 TABLESPOONS Almond liqueur
110–135 g Sugar
250 g Strawberries
75 g lactose-free butter biscuits
75 ml strong cold espresso
7-10 Tbsp Cocoa

Directions

1
Beat the egg whites with the whisks of the hand mixer until stiff. Finally, pour in 60 g sugar. Spray meringue tuffs onto a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 4 minutes.
2
Remove and let it cool down. Stir mascarpone, quark, liqueur and remaining sugar until smooth. Wash the strawberries and put 2 pieces aside. Clean the remaining strawberries and cut into slices. Place the strawberry slices on the edge of the glass.
3
Coarsely crumble the butter cookies. Cover glass bottom with cookie crumbs and drizzle with 1 tbsp. espresso. Pour 2-3 tablespoons of cream on top and cover again with cookie crumbs. Sprinkle each with 1 tablespoon of espresso, place 2-3 tablespoons of cream on top and cover with strawberry slices.
4
Spread the rest of the cream on the strawberries and chill for about 30 minutes. Cut 2 strawberries in half. Dust the cream with cocoa before serving. Decorate with strawberry halves and crumbled meringue.