Vanilla-Blueberry Tiramisu

Ingredients for 3 servings:

• 250 g mascarpone (light)
• 500 g quark cream, vanilla 0.2%
• 3 packets of vanilla sugar
• 20 ladyfingers
• 9 tbsp blueberries from the jar
• 90 ml juice from the compote jar
• 3 tbsp Amaretto (or rum)

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

without additional egg, without coffee

Drain the blueberries well, reserving the compote juice. Mix the vanilla quark cream with the mascarpone and vanilla sugar. Divide almost half of the cream between wide dessert bowls. Mix the blueberry juice with the Amaretto and briefly dip the ladyfingers in it. Once drained, lightly press them into the cream. Spread about half of the remaining cream over the ladyfingers, sprinkle the blueberry compote over them, then add the remaining cream and smooth it down, allowing the blueberries to blend into the cream. Refrigerate the tiramisu dessert for at least 4 hours. If desired, drizzle with a spoonful of compote and juice before serving. You can, of course, also layer the tiramisu in a single square (baking) dish and serve in portions, but it won’t be firm enough to turn out and cut into slices.