Tiramisu slices with amaretti

Ingredients for 1 servings:

• 125 g margarine or butter, soft
• 1 packet of vanilla sugar
• 180 g sugar
• 3 m.-sized eggs
• 125 g flour
• 50 g ground almonds
• ½ pack of baking powder
• 150 g whipped cream
• 375 g mascarpone
• 375 g low-fat curd cheese
• 1 pack of cream stiffener
• 2 tbsp espresso or strong coffee, cold
• 2 tbsp Amaretto
• 300 g biscuits (amarettini)
• 2 tbsp cocoa powder
• Fat, for the shape

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours

for a square shape 24 x 24 cm, for 12 pieces

Cream together softened butter, 1/2 a packet of vanilla sugar, and 80g of sugar. Beat in the eggs one at a time. Mix the flour, almonds, and baking powder with 50g of cream. Pour the batter into the greased baking tin and spread evenly over the base. Bake the cake in a preheated oven (175°C top and bottom heat, 150°C fan-assisted oven, gas mark 2) for about 20 minutes and then leave to cool on a rack. Mix together the mascarpone, remaining vanilla sugar, sugar, and quark. Whip the cream until stiff and drizzle in the cream stabilizer. Fold the cream into the mascarpone cream. Mix the espresso with the Amaretto and coat the cake with it. Spread about 1/3 of the mascarpone cream on the base. Arrange the amaretti biscuits on top, press down firmly, and cover with the remaining cream. Chill for about 2 hours. Dust with cocoa.