Summary

Ingredients

• 500 g cream quark, 40% or 250 quark and 250 sour cream
• 500 ml sweet cream
• 2 cans tangerine (s)
• 200 g chocolate, white crisp
• 8 tablespoon egg liqueur
• 2 tablespoon sugar
• 4 tablespoon almond (s), ground

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Instructions

1. Drain the mandarins while collecting the juice.
2. Mix the quark with sour cream, 8 tablespoons of cream, 8 tablespoons of the mandarin juice and the egg liqueur. Stir in the sugar and almonds. Fold in the drained mandarins. Whip the remaining cream until stiff and fold in.
3. Let the chocolate melt slowly and then stir into the quark cream. Let cool in the refrigerator.