Summary

Ingredients

• 2 cans mandarin (s) 314 ml each
• 200 g whipped cream
• 250 g mascarpone
• 250 g quark (low-fat quark)
• 80 g suar
• 200 ml orange juice
• 3 tablespoon orange liqueur
• 200 g biscuit (s) (Amarettini)
• 2 tablespoon cocoa powder

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Instructions

1. Drain the tangerines. Whip the cream. Mix the mascarpone with low-fat quark until smooth and season with sugar, 100 ml orange juice and the orange liqueur. Carefully fold in the cream.
2. Line a baking dish (approx. 1.5 liters) with approx. Half of the amarettini. Drizzle with about 50 ml of orange juice and sprinkle the mandarins on top. Brush with a little cream. Spread the remaining amarettini on top and again drizzle with approx. 50 ml orange juice. Put the leftover cream on top, smooth it out and refrigerate for about 2 hours.
3. Dust with cocoa powder. Garnish with orange slices and mint if you like.
4. Tip: Layer 500g fresh strawberries instead of the mandarin oranges.