Summary

Ingredients

• 2 tablespoon coffee (espresso powder)
• 425 ml peach (s), from the can
• 4 tablespoon amaretto (Italian almond liqueur)
• 75 g ladyfiners
• 250 g mascarpone
• 250 g quark (low-fat quark)
• 1 packet vanilla sugar
• 30 grams sugar

Print Recipe Pin Recipe

Instructions

1. Dissolve espresso powder in 100 ml hot water and allow to cool. Drain the peaches and collect the juice. Cut the peaches into wedges and drizzle with the amaretto. Roughly crumble the biscuits and soak them in espresso.
2. Mix the mascarpone with the quark and 2 to 3 tablespoons of peach juice until smooth. Stir in the vanilla sugar and sugar. Pour half of the cream into a flat mold, spread the soaked ladyfingers on top and cover with the rest of the cream. Carefully smooth out the mixture and refrigerate for approx. 2 to 3 hours. Cut 8 dumplings from the cream with 2 tablespoons and serve on dessert plates with the marinated peaches.