Summary

Ingredients

• 200 g biscuit (s), spicy, e.., almond or spice speculoos, nut or oat biscuits
• 250 g low-fat quark, 0.1% fat
• 200 ml whipped cream
• 2 packs cream stabilizer
• 1 packet vanilla sugar
• 1 tablespoon, heaped sugar
• 2 cans tangerine (s), 315 g each
• Cocoa powder for dusting

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Instructions

1. Roughly crumble the biscuits in a baking dish (approx. 20 x 25 cm). Beat the cream with 1 packet of cream stiffener until stiff. Mix the quark with the sugar, vanilla sugar and the second packet of cream stabilizer well. Fold in the whipped cream.
2. Drain the mandarins and collect the juice. Cut the fruit into small pieces and mix with 3 tablespoons of the juice. Distribute evenly on the biscuit crumbs, spread the quark cream mixture over it.
3. Dust over a large area or with a pattern (use a self-made template according to the topic) thickly with cocoa (I use the flour sieve for dusting).
4. The dessert then has to be in the refrigerator for at least 3 hours, I always prepare it a day in advance.
5. The amount is generous, the portions are enough for a large residual hunger.