Tiramisu cake
easy
45 mins
45 mins
Ingredients
- 125 g Butter or margarine
- 175 g Amaretti (Italian almond pastry)
- 100 g Ladyfingers
- 1 jar(s) (425 ml; 250 g trimmed weight) Peaches
- 6 sheets white gelatine
- 500 g Mascarpone (Italian cream cheese preparation)
- 300 g Low-fat curd
- 120 g Icing sugar
- 4 TABLESPOONS Lemon juice
- 1/2 Bottle of butter-vanilla flavour
- 100 g Dark chocolate coating
- 100 g white couverture
- 100 g Blueberries
- 7-10 Tbsp Cocoa powder
Directions
- 1
Melt the fat. Finely crumble 100 g amaretti and lady fingers. Knead with the fat. Spread the biscuit mixture on the bottom of a springform pan (24 cm Ø). Press firmly, cover with the edge of the springform pan and chill. For the topping drain the peaches and cut them into slices.
- 2
Soak gelatine in cold water. Mix mascarpone, quark and 100 g icing sugar. Stir in lemon juice and vanilla flavouring. Squeeze the gelatine, dissolve and stir in drop by drop. Spread the peaches on the biscuit base and spread the cream on top. Refrigerate again. Melt the chocolate coating separately in a hot water bath. Spread thinly on a work board and allow to cool. Use a spatula to scrape off small chocolate rolls. Decorate the cake with them. Sprinkle with remaining amaretti and blueberries.
- 3
Refrigerate again. Melt the chocolate coating separately in a hot water bath. Spread thinly on a work board and allow to cool. Use a spatula to scrape off small chocolate rolls. Decorate the cake with them. Sprinkle with remaining amaretti and blueberries. Dust with remaining icing sugar and cocoa. Makes about 12 pieces
- 4
waiting time approx. 2 hours
Nutrition Facts
500 kcal
40 g
33 g
9 g