Tipsy layer dessert

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Drain the cherries on a sieve, collecting the juice. Bring the cherry juice, 2 tbsp. lemon juice, lemon and orange peel, cinnamon stick and cloves to the boil briefly in a pot, turn off the heat and leave to stand for about 10 minutes. Pour the juice through a sieve and put it back into the pot. Add 40 g sugar and 4 tbsp. rum and bring to the boil. Stir starch and 4 tablespoons cold water until smooth and add to the boiling juice. Let simmer for about 1 minute while stirring. Add the cherries and let the mulled wine and cherry compote cool

2. 2

   Dice the gingerbread, put it in a wide form and sprinkle with 4 tablespoons of rum. Spread lukewarm stewed cherries on top and chill for about 1 hour

3. 3

   Separate egg, chill egg white. Whip cream until stiff. Cream quark, yoghurt, egg yolk, 60 g sugar and vanilla sugar. Fold in cream. Pour cream on the cherries and chill until just before serving

4. 4

   Sift the icing sugar. Beat the egg white with the whisk of the hand mixer until stiff, adding 1 tsp. lemon juice at the end. Then add icing sugar by the spoonful and fold in. Spread the meringue mixture with a tablespoon on the quark cream and spread it. Brown with a Cème Brûlée burner

5. 5

   With 8 people:

6. 6

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
420 kcal

CARBS
67 g

FATS
8 g

PROTEINS
12 g