Tiramisu Rabbits

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites until stiff, add 150 g sugar. Gradually fold in the egg yolks. Mix flour, cornstarch, capuccino powder and baking powder, sieve onto the egg foam and fold in. Line a baking tray with baking paper, place the dough on top and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes.

2. 2

   Pull the sponge cake plate off the baking tray and let it cool down. Soak gelatine in cold water. Mix mascarpone, quark, Marsala and 80 g sugar. Dissolve the gelatine and stir into the mascarpone cream. Spread the mascarpone cream on the sponge cake plate, refrigerate for about 2 hours. Knead marzipan with icing sugar and roll out to the size of the sponge cake. Place on top and press down slightly. Rinse rabbit cutter (approx. 11 cm tall) with hot water. Cut the rabbits out of the sponge-cream platter and carefully press them out of the mould.

3. 3

   Knead marzipan with icing sugar and roll out to the size of the sponge cake. Place on top and press down slightly. Rinse rabbit cutter (approx. 11 cm tall) with hot water. Cut the rabbits out of the sponge-cream platter and carefully press them out of the mould. Cut out small eggs from the spaces in between. Dust tiramisu rabbits and eggs with cocoa

4. 4

   Waiting time approx. 2 hours. (1/4 of the nutritional value was subtracted because of loss by cutting out)

Nutrition Facts

KCAL
500 kcal

CARBS
50 g

FATS
27 g

PROTEINS
11 g