Anjas Strawberry Tiramisu
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- g 1,000 strawberries
- 350 g ladyfiners
- 100 g suar
- 400 g double cream cheese, lactose frozen (e.. from MinusL)
- 500 g low-fat quark, lactose-free (e.. from Black Forest milk)
- 400 ml whipped cream, long-life, lactose-free (e.g. from Muh)
- 5 tablespoon lemon juice
- 5 tablespoon orange juice
- 2 tablespoon honey
- 2 packs cream stabilizer
- some cocoa powder
Print Recipe
Pin Recipe Instructions
- Puree 300 g strawberries, lemon juice, orange juice and honey. Dip the biscuits completely into the puree and place them in a large or 2 smaller casserole dish (works very well with a pastry tongs or similar).
- Quarter the remaining strawberries. Fold in any remaining puree.
- Mix the sugar and cream stiffener, whip with the cream until stiff. Mix the quark and cream cheese with the mixer until creamy and carefully fold in the whipped cream with a spoon.
- Spread about 1/3 of the cream on the ladyfingers and place the strawberries on top. Put the rest of the cream on the strawberries and dust them with cocoa powder if you like. Chill for about 3 hours. By the way, it still tastes good the next day!
- Tip: If you enjoy this poem childless, you can also put a shot of orange liqueur or strawberry lime under the strawberry purée. That gives the whole thing a little more whistle.
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