Tiramisu with "Gundermann chocolate"

Name: Tiramisu with "Gundermann chocolate"
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Double cream cheese; 250 g Whole milk yoghurt; 2 TABLESPOONS Sugar; 1/2 TEASPOON Cinnamon; 75 g Spelt cantuccini (Italian almond biscuits); 8 TABLESPOONS cold coffee; 1 cup (500 g each) red fruit pudding; 50 g Dark chocolate coating; 6-8 Gundermann leaves; 1 TEASPOON Cocoa; 1 Freezer bag; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

Original decoration: The Gundermann with its tart, somewhat licorice-like aroma gets a sweet chocolate coating

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Double cream cheese
250 g Whole milk yoghurt
2 TABLESPOONS Sugar
1/2 TEASPOON Cinnamon
75 g Spelt cantuccini (Italian almond biscuits)
8 TABLESPOONS cold coffee
1 cup (500 g each) red fruit pudding
50 g Dark chocolate coating
6-8 Gundermann leaves
1 TEASPOON Cocoa
1 Freezer bag
baking paper

Directions

1
Mix cream cheese, yoghurt, sugar and cinnamon. Put Cantuccini in a freezer bag and crumble coarsely with a dough roll. Spread half the crumbs in four glasses. Sprinkle with half the coffee.
2
Layer half cream cheese cream and whole red fruit jelly on top. Spread the remaining crumbs on top and sprinkle with the rest of the coffee. Finish with the rest of the cream. Put it in a cold place.
3
Chop the couverture and melt in a hot water bath. Wash the ground ivy leaves and dab dry well. Dip into the couverture and let it drain. Place on a plate lined with baking paper, chill and allow to dry. Dust the tiramisu with cocoa and decorate with the leaves.