Summary

Ingredients

For the sponge cake base:

• 3 egg (s)
• 90 g suar
• 60 g couverture (dark chocolate, alternatively whole milk)
• 50 grams flour
• 50 g almond (s), round
• 1 tablespoon cornstarch
• 0.5 ½ pack baking powder

For the filling: (cherry)

• 1 glass sour cherries, weight 700 g
• 2 tablespoon cornstarch
• 1 tablespoon sugar

For the filling: (cream)

• 500 g mascarpone
• 150 g quark
• 150 g yourt
• 100 ml milk
• 2 tablespoon sugar
• 1 cup coffee (espresso or strong coffee)
• 3 tablespoon kirsch
• Cocoa powder

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Instructions

1. Preheat the oven to 170 degrees (convection 150 degrees).
2. For the biscuit:
3. Finely chop the couverture or chocolate, either with a grater or with a knife. Mix with flour, almonds, cornstarch and baking powder. Mix egg yolks, 4 tablespoons of warm water and sugar until frothy. Beat the egg whites until stiff and fold into the cream with a whisk. Carefully fold the flour mixture into the egg mixture. It is best to spread the dough on a small baking sheet or tin (approx. 40 x 30) lined with baking paper (I prefer a baking dish). Bake in the oven for 25-30 minutes. Remove the cake from the tray immediately after baking and let it cool, otherwise it may break.
4. For the filling:
5. Drain and drain the cherries and collect the juice. Mix 6 tablespoon cherry juice with the cornstarch and sugar. Bring the rest of the juice to the boil. Stir in the cornstarch (depending on the strength, use the whole cornstarch or just part of it) and bring to the boil while stirring. Add the cherries and bring to the boil again briefly. Then let the cherry compote cool.
6. Mix the yogurt, quark, mascarpone, sugar and milk together. Mix the espresso and kirsch.
7. When everything has cooled down, cut round bases out of the base with a glass (twice as many as you want to make portions). Then, as with tiramisu, layer in glasses: Pour the base into the glasses, soak with espresso kirsch, cherry mixture, cream, soak the base again, cherry mixture, cream.
8. Put the finished glasses in a cool place for at least 2 hours (you can also leave them overnight, then it`s better to soak in). Dust with cocoa powder before serving.
9. Tip: After a large lunch, the amount is enough for 8 servings. I always use glasses with a capacity of 350 ml. In any case, it will keep for 3 days in the refrigerator as there are no raw eggs in it. If you want to save yourself the work with the glasses, you can also make the tiramisu in a large form.