Summary

Ingredients

• 225 g rusks (coconut rusks)
• 1 tablespoon sugar
• 18 tablespoon water
• 6 tablespoon coconut syrup
• 400 g cherry (s), pitted, weihed
• 2 tablespoon cornstarch
• 500 g low-fat quark
• 250 g cream
• 50 g desiccated coconut

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Instructions

1. Spread the coconut biscuits on the bottom of a baking dish so that there is as little space as possible between the biscuits. Cook a syrup from the sugar, 5 tablespoons of water and 3 tablespoons of coconut syrup, put everything in a small saucepan and warm it up slightly. until the sugar is completely dissolved. Then pour the coconut syrup over the rusks.
2. Core the cherries, simply cut the cherries in half and remove the stones. Then put the cherries in a saucepan with 4 tablespoons of water and simmer for 5 minutes. Mix 9 tablespoons of water with 2 tablespoons of starch and add this to the cherries in the saucepan, stir everything well until the starch thickens and then remove the saucepan from the stove. If the starch thickens too much, stretch everything with a little more water. Place the cherry groats on the coconut onions so that they are covered. Put the baking dish in the cold for a moment.
3. In the meantime, stir in the remaining 3 tablespoons of coconut syrup with the low-fat quark and whip the cream until stiff, add to the low-fat quark and fold in. Spread the cream and quark mixture on the cherry jelly and create a wave pattern as you like.
4. Finally, roast the desiccated coconut until golden brown and sprinkle on the tiramisu. Chill everything until serving.