Summary

Ingredients

• 100 g almond (s), (flakes)
• 50 g butter
• 80 g of sugar
• 1 packet of biscuit (s), (Amarettini)
• Amaretto, to soak the biscuits
• 500 g strawberries, cut
• 4 strawberries, whole with green
• 250 g mascarpone
• 250 g quark, (low-fat quark)
• 80 ml of milk
• 1 vanilla pod (of which the pulp)
• 1 tablespoon of sugar

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Instructions

1. Melt butter in a small saucepan (pan), keep the temperature low, add sugar until it turns slightly brown, add flaked almonds and carefully stir with a wooden spoon until the almonds take on the brittle.
2. Take the pan away from the oven and let the almond brittle cool down.
3. Now line a casserole dish or a glass bowl on the bottom with the amarettinis. Drizzle with the amaretto liqueur.
4. Place chopped strawberries on top of these soaked amarettinis.
5. Place 1/3 of the brittle on the strawberries. If there are any amarettinis left, crumble them on top of the strawberries.
6. Mix the mascarpone, low-fat quark, milk and sugar together. Slit open the vanilla stick and scrape out the pulp. Stir in the vanilla pulp as well. Finally, add a small shot of the amaretto and spread over the almond brittle.
7. Spread 2/3 of the almond brittle on top of the mascarpone cream and decorate with the whole fruit and possibly mint.
8. The dessert is ready to serve after 3 hours in the refrigerator.

Recipe Notes

Please do not make it the day before, such as the real tiramisu, because otherwise the fruits will draw water and liquefy the mass.