Summary

Ingredients

• 1 pack ladyfingers
• 1 can lychee (s)
• 4 tablespoon Cointreau
• 250 g mascarpone
• 250 g quark
• 80 g suar
• 200 ml cream, whipped
• 1 packet vanilla sugar
• 4 tablespoon liqueur (lychee liqueur)
• Peppermint (leaves) as a garnish

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Instructions

1. Line the bottom of a bowl with ladyfingers.
2. Mix 200 ml lychee juice from the can with the Cointreau and pour over the ladyfingers.
3. Drain the lychees. Cut 2/3 of it into small pieces, mix well with the mascarpone, quark, sugar, vanilla sugar and the whipped cream. Pour the mixture over the ladyfingers and smooth out. Refrigerate.
4. Place the rest of the lychees in a bowl with liqueur liqueur.
5. Arrange the tiramisu in bowls, serve decorated with the pickled whole lychees and peppermint leaves