Summary

Ingredients

• 1 mango (s)
• 1 can tangerine (s), drained
• 1 bowl physalis
• 2 cups whipped cream (50 ml each)
• 2 packs vanilla sugar
• 250 g low-fat quark
• 250 g sour cream
• speculoos (spiced speculoos)
• Cinnamon powder
• ginger bread spice

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Instructions

1. Peel and stone the mango. Remove the outer papery coating from the physalis fruits and set aside one fruit for each serving glass. Puree the mango, drained tangerines, and remaining physalis together.
2. Place speculoos cookies in a freezer bag (roughly as much as you prefer) and crush them very finely with a rolling pin. In a separate bowl, whip 1 cup of cream with 1 pack of vanilla sugar until stiff peaks form (about 3-5 minutes). In another bowl, whip the remaining 1 cup of cream with 1 pack of vanilla sugar and cinnamon powder to taste until stiff peaks form (about 3-5 minutes).
3. Take the plain whipped cream (the one without cinnamon). Fold half of it into the low-fat quark and mix in roughly 2-3 tablespoons of the fruit puree. Fold the remaining half of the cream into the sour cream and season with gingerbread spice to taste.
4. In each serving glass, layer in order: fruit puree, gingerbread cream (the sour cream mixture), speculoos crumbs, fruit quark mixture, speculoos crumbs, and cinnamon cream. Top each glass with 1 reserved physalis fruit.