Delicious raspberry tiramisu

Ingredients for 8 servings:

• 500 g raspberries, frozen
• 500 g low-fat curd cheese
• 600 ml cream
• 500 g ladyfingers
• 9 tbsp sugar, maybe more

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 25 minutes

quick to make and very popular with children

Thaw the raspberries (do not defrost!) and sweeten with about 3 tablespoons of sugar. Whip the cream until stiff. Stir the low-fat quark with about 6 tablespoons of sugar until smooth and fold in the stiffly whipped cream, then season again with sugar. Then take a deep baking sheet (24×38 cm) and add the first layer of sponge fingers, sugar side up. Spread about half of the cream and quark mixture on top, sprinkle with 2/3 of the thawed raspberries, and place the next layer of sponge fingers on top. Finally, spread the remaining cream and decorate with the remaining raspberries, as desired and for the occasion. Now cover the tiramisu with cling film and refrigerate (ideally overnight, but at least 12 hours) so the sponge fingers become soft. You can also make the whole thing in a cake pan (28 cm diameter); the many layers will make it nice and tall and taste just as delicious. Also delicious with fresh raspberries.