Children's tiramisu with red fruit compote

Ingredients for 10 servings:

• 20 ladyfingers
• 1 cup of instant cocoa powder, for soaking
• 250 g mascarpone
• 500 g quark, possibly low-fat
• 200 g long-life cream
• 2 egg yolks, very fresh, preferably organic
• 1 sachet of vanilla sugar
• 100 g sugar or icing sugar
• 1 kg red fruit compote of your choice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beat the sugar and egg yolks until frothy. Add the quark and mascarpone and mix well. Whip the cream with 1-4 sachets of vanilla sugar until stiff and fold into the egg mixture. Dip the ladyfingers one at a time into the cocoa powder and place them on the bottom of a baking dish. Then layer a layer of the cream, another layer of soaked ladyfingers and a layer of cream on top. Finish with a layer of red fruit compote. I only add the compote just before serving. I personally use 250ml jars for layering, so you need 2 soaked ladyfingers and the cream per jar. When layering, leave a rim a little over the width of your thumb and just before serving, fill the jar to the brim with the compote. You can serve it straight away, but it tastes better if you let it sit for 4-24 hours. Tip: You can use the leftover egg whites to make meringue and then decorate it. You can also vary it so much, e.g. For example, you could add fruit to the middle layer or mix in something alcoholic for the really big kids. You can also leave out the egg, but in my opinion, the cream won’t be quite as good.