Summary

Ingredients

• 4 large pear (s)
• 6 tablespoon lemon juice
• 500 ml pear juice
• 1 point vanilla pudding powder
• 6 tablespoon pear brandy
• 400 g mascarpone
• 300 g low-fat quark
• 90 g powdered suar
• 10 tablespoon orange juice
• 1 ½ teaspoon cinnamon
• 2 drops butter-vanilla flavor
• Ladyfingers

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Instructions

1. Peel and quarter the pears and cut into thin slices. Mix with lemon juice.
2. Bring the pear juice to the boil. Stir pudding powder with schnapps until smooth and stir into the juice. Bring to the boil, add the pears and cook over a mild heat. Let cool down.
3. Mix the mascarpone, low-fat quark, orange juice, flavor and cinnamon with powdered sugar. Line a rectangular shape (approx. 35 x 25 cm) with a layer of ladyfingers. Spread the pear compote and then the cream on top and smooth it out. Cool for several hours, preferably 1 day.
4. Serve sprinkled with cinnamon.