Grapefruit cream slices with ladyfingers

Ingredients for 1 servings:

• 125 g ladyfingers
• 200 ml grapefruit juice, pink, freshly squeezed
• 1 grapefruit(s), pink
• n. B. Thick juice (agave)
• 4 tbsp honey
• 8 sheets of gelatin
• 3 eggs
• 125 g cane sugar
• 500 g yogurt, 0.3% fat

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 40 minutes

for 8 pieces

Line a square baking dish (approx. 25 cm sides) with cling film. Place the sponge fingers next to each other. Mix 100 ml grapefruit juice with agave syrup and drizzle over the sponge fingers. Soak the gelatine in water. Separate the eggs. Place the egg yolks, 100 ml grapefruit juice, and 80 g sugar in a bowl or saucepan. Bring water to a boil in a saucepan, hang the bowl over the bowl, and whisk the ingredients until a thick cream forms. Squeeze out the gelatine, add it to the warm egg mixture, and stir until dissolved. Remove the bowl from the water bath, stir in the room-temperature yogurt, and chill. As soon as the yogurt mixture begins to set, beat the egg whites until stiff, gradually adding the remaining sugar. Fold the egg whites into the yogurt mixture and spread the cream over the sponge fingers. Chill for at least 4 hours. Peel the grapefruit thickly, removing the white pith. Cut out the fruit segments between the membranes. Cut the cake into slices and garnish with grapefruit segments.