1Whip mascarpone, cream cheese, cream, and sugar until stiff. Briefly stir in the low-fat quark at the end.
2Set aside half of the cream (this will be the light layer).
3Mix the other half of the cream with baking cocoa and, if necessary, a splash of milk if the cream is too firm.
4Drain the sour cherries and mix them into the cocoa cream.
5Dip ladyfingers in milk and place them in a casserole dish.
6Spread the cherry-cocoa cream over the ladyfingers.
7Dip cocoa butter cookies in milk and place them on top of the cocoa cream.
8Spread the light cream half over the cocoa butter cookies and smooth it out.
9Place the tiramisu in the refrigerator overnight.
10The next day, finely chop the chocolate and melt it together with the oil in a saucepan.
11Let the chocolate cool down until it feels neutral. It must no longer be warm!
12Carefully pour the chocolate onto the tiramisu, spread it, and optionally create a wave pattern in the chocolate with a dough scraper once it has set a little.
13Optionally: Whip cream until stiff and decorate the tiramisu with a piping bag.
14Enjoy.
Ingredients
250 g Mascarpone
300 g Cream cheese
400 g Whipped cream
100 g Sugar
300 g Low-fat quark
50 g Baking cocoa
1 glass Sour cherries
150 g Dark chocolate
30 g Vegetable oil
150 g Ladyfingers
150 g Leibniz cocoa butter cookies
Milk
Cream for decoration
Equipment
Casserole dishSaucepanDough scraperPiping bag
Tips
Use a fork to cut through the chocolate layer more easily.
Ensure the chocolate has cooled down and feels neutral before spreading it over the tiramisu.