Summary

Ingredients

• 125 ml lime juice, (4-5 limes)
• 2 lime (s)
• 100 g suar
• 2 tablespoon sugar
• 50 ml water
• 6 tablespoon cachaça
• 250 g ladyfiners
• 250 g quark (low-fat quark)
• 250 g mascarpone
• Sugar, brown
• powdered sugar
• leaves Mint

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Instructions

1. Squeeze the limes for the juice and measure the required amount.
2. Finely grate the peels of the other limes. Then cut off the rest of the peel so that nothing white can be seen. Cut the fillets from the skins.
3. Bring the lime juice, sugar and water to the boil in a small saucepan. When the sugar (100 g) has completely dissolved, remove 6 tablespoons and set aside for soaking the biscuits. Add the lime fillets and sugar (2 tablespoon) to the rest of the liquid in the saucepan and simmer until the fillets have almost completely disintegrated. Put half of the grated lime zest in the pot, bring to the boil briefly, then remove from the heat and let it cool down. It should be just under 200 ml of lime syrup.
4. Mix the quark and mascarpone well in a bowl, gradually adding the lime syrup.
5. Line a mold (approx. 15 cm) with half of the ladyfingers. Mix the removed lime and sugar juice with the sugar cane schnapps. Soak the biscuits with half of it. Then spread half of the lime cream on top, cover with another layer of ladyfingers, soak again and top with a layer of cream. Sprinkle with the remaining lime zest. Place in the refrigerator for a few hours to steep.
6. Before serving, sprinkle with a little brown sugar if you like. Cut the tiramisu into rectangular pieces with a sharp knife dipped in hot water. It looks very nice when served on black plates dusted with powdered sugar with mint leaves.
7. Good Appetite!