Chocolate – Raspberry – Tiramisu
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 8 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g semi-sweet chocolate
- 250 ml whipped cream
- 150 g ladyfiners
- 300 g raspberries, frozen
- 1 packet vanilla sugar (bourbon)
- 250 g yourt (1.5% fat)
- 500 g quark (low-fat quark)
- 30 grams sugar
- 2 tablespoon raspberry spirit, alternatively raspberry or cherry juice
- 2 tablespoon chocolate flakes
Print Recipe
Pin Recipe Instructions
- Put the cream and the chocolate, broken into small pieces, in a saucepan and heat the whole thing while stirring until the chocolate has completely dissolved. Then let the mixture cool down (if it has to be done quickly, it is best to pour the whole thing into a glass bowl and put it in the refrigerator despite the energy waste [energy saver, forgive me!]).
- Meanwhile, use the ladyfingers to lay out the bottom of a medium baking dish and drizzle a little raspberry brandy over it. If you have children with you, it is better to take raspberry or cherry juice! Then layer the raspberries over the biscuits, cover the pan and set aside. Now the cooled chocolate cream is beaten with the whisk of the hand mixer until stiff. Mix the quark, yoghurt and bourbon vanilla sugar in a bowl. Then you lift in the chocolate cream and distribute everything on the layers that have been in the baking dish up to now. Finally, put a few chocolate flakes on top and then put them in the fridge.
- The tiramisù should ideally be able to steep overnight, then the raspberries will have soaked the ladyfingers wonderfully with their juice.
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