Summary

Ingredients

• 2 cans mandarin (s), drained weight 175 g each
• 1 cup sour cream
• 1 cup natural yogurt
• 1 cup cream
• 1 bag / s cream stabilizer
• 200 g ladyfiners
• 4 tablespoon chocolate, grated

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Instructions

1. Drain the mandarins while collecting the juice.
2. Whip the cream very stiff with the cream stiffener. Mix the sour cream, yoghurt and tangerines briefly with the hand mixer, fold in the cream.
3. Dip the ladyfingers one at a time in tangerine juice and cover the bottom of a baking dish with them. A layer of cream on top. Keep doing this until everything is gone. The last layer should be a layer of cream (2 layers of biscuit and 2 layers of cream fit exactly in a 28 x 18 cm baking dish).
4. Finally, sprinkle with some grated chocolate.
5. Well chilled it tastes particularly good on hot days, the next day almost even better and not only as a dessert, but also as a substitute for the cream cake.