Summary

Ingredients

• Peel off 200 g gingerbread, wafers
• 1 egg (s)
• 250 g mascarpone
• 250 g quark, 20% fat
• 50 g orane liqueur
• 50 grams sugar
• 50 g orane juice
• 2 cans mandarine (s), approx. 350 g drained
• 1 tablespoon cocoa powder

Print Recipe Pin Recipe

Instructions

1. Put the gingerbread in the mixing bowl, chop 12 sec / speed 5 and transfer. Clean the mixing bowl and separate the egg. Insert the stirring attachment. Put the egg white in the mixing bowl, beat 40 sec / speed 3 until stiff and transfer.
2. Put the mascarpone, quark, orange liqueur, egg yolk, sugar and orange juice in the mixing bowl and stir for 30 sec / speed 3. Add the egg whites and stir in for 10 sec / speed 2.
3. Drain the mandarin oranges. Layer the chopped gingerbread, mascarpone cream and mandarin oranges alternately in a bowl. Finish with a layer of cream.
4. Let it steep in the refrigerator overnight. Dust with cocoa before serving.
5. Tip:
6. Skip the liqueur, then increase the amount of juice. If you want to save calories, you can use low-fat quark or cream cheese instead of mascarpone.
7. Easy to prepare.