Mandarin layered dessert

Ingredients for 8 servings:

• 2 can/n tangerines, drained weight 175 g each
• 1 cup sour cream
• 1 cup of natural yogurt
• 1 cup of cream
• 1 bag of cream stiffener
• 200 g ladyfingers
• 4 tbsp chocolate, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick to make, with sponge fingers

Drain the mandarins, reserving the juice. Whip the cream with the cream stiffener until stiff peaks form. Briefly mix the sour cream, yogurt, and mandarins with a hand mixer, then fold in the cream. Dip the sponge fingers briefly in the mandarin juice and line the bottom of a baking dish with them. Spread a layer of cream on top. Continue until all the sponge fingers are used up. The last layer should be cream (a 28 x 18 cm baking dish will fit exactly two layers of sponge cake and two layers of cream). Finally, sprinkle the whole thing with a little grated chocolate. It tastes particularly good well chilled on hot days, and almost even better the next day—not just as a dessert but also as a substitute for cream cake.