Summary

Ingredients

• 600 g berries, (forest berries) fresh or frozen
• 3 tablespoon cornstarch
• 100 ml grape juice
• 180 g suar
• 1 lemon (s), untreated
• 5 egg yolks, (fresh)
• 600 g mascarpone
• 250 g low-fat quark
• 300 g ladyfiners
• 150 ml orange juice, (freshly squeezed)
• Cocoa powder
• 1 packet biscuit (s), (chocolate and biscuit)

For decoration: white sugar script, white foam mice (optional)

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Instructions

1. Put the wild berries in a saucepan.
2. Mix the cornstarch with 3 tablespoons of grape juice. Add the remaining juice and 80g sugar to the berries and bring to the boil. Stir in the mixed cornstarch and bring to the boil again. Cool and cover, chill.
3. Rinse lemon with hot water. Rub the peel and squeeze out the juice.
4. Mix the egg yolks with the rest of the sugar until frothy. Fold in the quark and mascarpone, season with lemon zest and juice.
5. Line a flat casserole dish, approx. 20x30cm, with half of the ladyfingers and drizzle with 75 ml of orange juice. Brush with half of the cream. Spread the wild berries on top. Dip the remaining ladyfingers in the remaining orange juice and spread over the wild berries. Spread the rest of the cream on top. Cover and chill until ready to eat. Dust with cocoa powder just before serving.
6. Optional: If the tiramisu is served on Halloween, paint the biscuits with white sugar letters beforehand (RIP, crosses, skulls ), let them dry and garnish with them shortly before serving. Spread white mice around it. Instead, you can decorate with chocolate ornaments at Christmas and simply top with sugared fruit panicles in summer.