Summary
| Prep Time | 20 mins |
| Total Time | 4 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 200 ml sparkling wine, to taste
- 1 tablespoon elderflower syrup
- 12 ladyfingers
- 6 sheets gelatine, alternatively agar-agar
- 500 g quark
- 100 g powdered suar, sifted
- 3 tablespoon lime juice, no concentrate
- 200 ml cream
- 3 tablespoon mint, freshly chopped
- 20 g cane suar
Print Recipe
Pin Recipe Instructions
- Mix the sparkling wine with the syrup.
- Place the ladyfingers in a mold, a baking dish is very suitable, and soak them with about 50 ml of the champagne-syrup mixture. Let it steep for 1 hour.
- Soak and prepare the gelatine according to the instructions on the packet. Mix the quark with the sifted powdered sugar. Stir in the remaining sparkling wine and lime juice. Then stir in the gelatine. Whip the cream until stiff and add it to the lightly gelled quark mixture.
- Spread the quark cream on the biscuits and chill for at least 3 hours. Mix the chopped mint with the cane sugar and sprinkle over the tiramisu just before serving.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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