John Myers
Contents
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Ingredients
- 300 g Sponge fingers made from sponge cake
- 1 glass Morello cherries
- 150 g Frozen blueberries
- 300 g Red currant frozen
- 300 g Frozen blackberries
- 3 tbsp Sugar
- 3 tbsp Food starch
- 2 cup Cream
- 40 g Powdered sugar
- 2 packet Cream stiffener
- 500 g Natural yoghurt
- 250 g Mascarpone
- Or
- 250 g Quark 40%
- 0,5 tsp Ground cinnamon
- 6 Speculoos made from shortcrust pastry
- 60 g Cocoa powder
Instructions
- Lay out a spoon biscuit in a mold.
- Cook a red jelly from berries and sour cherries (with juice) & sugar & cornstarch, which then spread over the sponge fingers.
- Grind speculoos
- Whip the cream with the whipped cream and powdered sugar until stiff.
- Mix the yoghurt & mascarpone, fold in the cream, refine with cinnamon and fold in the speculoos, then spread over the grits.
- Now dust the whole thing with cocoa powder.
- Since we have children with us, I refrained from alcohol. Everyone is free to soak their sponge fingers with kirsch beforehand.
Nutrition
Serving: 100gCalories: 171kcalCarbohydrates: 23gProtein: 3.9gFat: 6.7g
