Tiramisu

Name: Tiramisu
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 200 ml freshly brewed espresso or 6-7 tablespoons espresso powder (instant); 6 TABLESPOONS Sugar; 8 TABLESPOONS Amaretto (alternatively brandy or cognac); 150–175 g Ladyfingers; 500 g Mascarpone; 250 g Cream quark (40 % fat in dry matter); 7-10 Tbsp grated rind of 1/2 organic lemon; 1-2 TEASPOONS Cocoa for dusting

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

200 ml freshly brewed espresso or 6-7 tablespoons espresso powder (instant)
6 TABLESPOONS Sugar
8 TABLESPOONS Amaretto (alternatively brandy or cognac)
150–175 g Ladyfingers
500 g Mascarpone
250 g Cream quark (40 % fat in dry matter)
7-10 Tbsp grated rind of 1/2 organic lemon
1-2 TEASPOONS Cocoa for dusting

Directions

1
Dissolve any espresso powder in 200 ml of hot water. Dissolve 1 tbsp. sugar in it. Let the espresso cool down and mix with 4 tbsp. amaretto.
2
Place half of the sponge finger biscuits close together in an angular form (approx. 25 x 18 cm). Soak the lady fingers with half of the espresso mixture.
3
mascarpone, quark, lemon peel, 4 tablespoons amaretto and
4
Mix 5 tablespoons of sugar only briefly with the whisks of the mixer
5
Spread half of the cream on the soaked biscuits. Place the remaining ladyfingers on top and soak with the remaining espresso mixture. Spread the rest of the cream loosely on top. Leave covered in the refrigerator for at least 4 hours.
6
Sprinkle thickly with cocoa before serving.