Donauwelle Tiramisu
Serves 1
Directions
- 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.
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