Summary

Ingredients

Ingredients for the spaghetti pudding:

• 300 g quark
• 300 g mascarpone
• 450 g cream
• 300 g strawberries
• 120 g powdered suar
• lemon juice
• Chocolate, white

Ingredients for the chocolate cake:

• 250 g dark chocolate
• 250 g butter
• 10 egg (s)
• 400 g suar
• 1 bottle rum flavor
• 250 g flour
• 200 g hazelnuts, chopped
• Fat for the shape

Ingredients for the waffle biscuit:

• 250 g flour
• 100 g suar
• 0.5 teaspoon ½ cinnamon powder
• 1 pinch (s) salt
• 1 egg (s)
• 150 g butter
• Fat for the waffle iron

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Instructions

1. Stir the quark with the mascarpone until smooth and sweeten with 70 g powdered sugar. Add 2 tablespoons of lemon juice, fold in the whipped cream.
2. Puree the thawed strawberries with 50 g powdered sugar. Grate the chocolate.
3. Pour the quark mascarpone cream into portion glasses, sprinkle the strawberry sauce on top and sprinkle with the grated chocolate.
4. For the chocolate cake, melt the chocolate with the butter over low heat. Beat the eggs with the sugar until frothy and add the remaining ingredients.
5. Preheat the oven to 180 ° C top / bottom heat. Put the dough in a greased pan and bake for 20 minutes. Do the chopsticks test.
6. For the wafer biscuit, mix the flour, sugar, cinnamon and salt in a bowl, place on a work surface and form a well. Cut the butter into pieces and place in the well. Add the egg and knead everything with your hands to form a smooth shortcrust pastry.
7. Shape the dough into balls about the size of a walnut. Brush the waffle iron with a little fat and place the balls on the waffle iron. One in every heart.
8. Bake the waffle biscuits and dust with powdered sugar after baking.
9. Jessica prepared this recipe as a dessert on Friday, April 9th, on the program “The Perfect Dinner” - Day 4 from Gütersloh.