Tiramisu cake

Ingredients

Directions

1. 1

   Shorten 34 sponge fingers slightly (approx. 6 cm) and set aside. Put the cut pieces and remaining lady fingers in a freezer bag and crumble them with a rolling pin. Melt butter and mix with the crumbs. Put them into a springform pan (26 cm Ø) coated with oil and press firmly. Chill for 30 minutes. In the meantime mix espresso with 100 ml boiling water.

2. 2

   Soak gelatine in 2 containers (1 x 2 sheets; 1 x 4 sheets). Mix quark, mascarpone, sugar and vanillin sugar. Halve the mixture. Squeeze 4 sheets of gelatine and dissolve in hot espresso. Remove 3 tablespoons of quark mixture from one half, stir in and stir into the remaining cream. Line a springform pan all around with the shortened ladyfingers. Pour in the espresso mixture and smooth it down. Chill for about 30 minutes until the mixture starts to gel. Meanwhile squeeze out 2 sheets of gelatine, dissolve and stir in 3 tablespoons of the second half of the mixture. Stir into the rest of the cream. Pour the mixture onto the espresso mixture and spread cloudy. Chill for 2 hours.

3. 3

   Pour in the espresso mixture and smooth it down. Chill for about 30 minutes until the mixture starts to gel. Meanwhile squeeze out 2 sheets of gelatine, dissolve and stir in 3 tablespoons of the second half of the mixture. Stir into the rest of the cream. Pour the mixture onto the espresso mixture and spread cloudy. Chill for 2 hours. Remove the cake from the mould and dust with cocoa powder. Decorate with mocha beans and meringue tuffs

4. 4

   Waiting time approx. 2 1/2 hours