Raspberry Tiramisu Dream

Ingredients for 1 servings:

• 300 g raspberries, frozen
• 1 tsp, ground espresso, instant powder
• 1 tbsp water, hot
• 2 tbsp Amaretto, about 30 ml
• 100 g ladyfingers
• 5 sheets of white gelatin
• 500 g quark
• 250 g mascarpone
• 100 g sugar
• 1 packet of vanilla sugar
• 200 ml whipped cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• 100 g ladyfingers
• some cocoa powder, for dusting

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

No-bake cake, for 12 pieces

Thaw the frozen raspberries according to the package instructions. For the coating, dissolve the espresso powder in hot water, briefly stir in the almond liqueur, and let cool. For the base, cut the sponge fingers into large pieces. Place a 24 cm cake ring on a cake plate lined with a cake base. Arrange the sponge fingers in it to form a base. Soak the gelatine according to the package instructions. Mix the quark with the mascarpone, sugar, and vanilla sugar in a bowl. Squeeze out the softened gelatine and dissolve it in a saucepan over low heat, stirring continuously. Stir about 3 tablespoons of the quark mixture into the gelatine and mix with the remaining quark mixture. Whip the cream until stiff and carefully fold in. Carefully spread about half of the quark cream, spoon by spoon, over the base. For the topping, mix the cream stabilizer and vanilla sugar and very carefully fold into the thawed raspberries. Spread the raspberries on the quark cream. Place the sponge cakes on top of the raspberries and drizzle with the espresso liqueur. Spread the remaining quark cream on top and spread it in a wave-like pattern. Refrigerate the cake for about 2 hours. Loosen and remove the cake ring. Dust the cakes with cocoa powder and serve.