Hugo Tiramisu

Ingredients for 8 servings:

• 200 ml sparkling wine, to taste
• 1 tbsp elderflower syrup
• 12 ladyfingers
• 6 sheets of gelatin, alternatively agar-agar
• 500 g quark
• 100 g powdered sugar, sifted
• 3 tbsp lime juice, not concentrate
• 200 ml cream
• 3 tbsp mint, freshly chopped
• 20 g cane sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Refreshing summer dessert

Mix the sparkling wine with the syrup. Place the sponge fingers in a dish (a casserole dish works best) and soak in about 50 ml of the sparkling wine and syrup mixture. Let stand for 1 hour. Soak and prepare the gelatin according to the package instructions. Mix the quark with the sifted powdered sugar. Stir in the remaining sparkling wine and the lime juice. Then stir in the gelatin. Whip the cream until stiff and stir it into the slightly set quark mixture. Spread the quark and cream mixture over the sponge fingers and chill for at least 3 hours. Mix the chopped mint with the brown sugar and sprinkle over the tiramisu just before serving.