Light Raspberry Tiramisu for Young and Old
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 30 ladyfingers (sponge fingers)
- 300 g raspberries, frozen
- 3 egg whites
- 400 ml milk
- 1 custard powder (vanilla)
- 50 grams sugar
- 250 g quark (low-fat curd cheese)
- 2 vanilla sugar
- possibly liqueur (raspberry)
Print Recipe
Pin Recipe Instructions
- Defrost raspberries in the microwave. Beat 3 egg whites into snow. Boil the pudding with 400 ml milk and 50 g sugar, leave to cool. Mash or puree the raspberries with a fork. If there are no children, you can add a dash of raspberry liqueur. Add the skimmed curd cheese with the vanilla sugar to the cooled pudding and finally stir in the snow.
- Dip the ladyfingers in the raspberry puree and cover a dish tightly with it, then spread the cream over it. Layer the remaining ladyfingers dipped in raspberry puree over the cream. If there is still something left of the puree, simply pour it over the white fingers, then top with the remaining cream and refrigerate for 3-4 hours.
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