Summary

Ingredients

• 1 kg red grits (forest berry grits)
• 16 chocolate kisses, (Dickmanns, normal size)
• 2 cups whipped cream
• 2 packs cream stabilizer
• 2 tablespoon powdered sugar
• 250 g quark
• 100 g desiccated coconut
• 5 tablespoon kirsch
• 1 bowl blueberries, fresh

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Instructions

1. Roast the coconut flakes in a pan without oil until they turn light brown, not too long, otherwise they will taste bitter. You remove the floors of the Dickmanns and chop them up. Now mix the crushed soil with the coconut flakes and kirsch. If you like, you can also use more coconut flakes and kirsch.
2. Beat the cream with the icing sugar and the cream stiffener until stiff. Next you mix the quark with the foam from the Dickmanns and then add the whipped cream. Here you have to be careful not to set the mixer too quickly (if you use one), otherwise you won`t have a stracciatella mass but rather a brownish chocolate mass.
3. Now you take a nice large mold (it looks best in a glass bowl) and alternately fill it with stracciatella mass, desiccated coconut mixture and wild berry groats. The last layer should be grits.
4. Now sprinkle the fresh blueberries over it as a decoration. If it`s not blueberry season, you can leave it out. It tastes like that too.
5. As a light version I take cream substitute (Rama Cremefine), low-fat quark, sugar-free Dickmanns and light grits. It hardly makes a difference in taste, but in the number of calories.