Christmas Tiramisu

Ingredients for 12 servings:

• 400 g whipped cream
• 1 pack of cream stiffener
• 1 kg curd, 20%
• 160 g sugar
• 1 packet of vanilla sugar
• sugar, brown
• Sugar
• Cinnamon
• 70 g Spekulatius (spiced), without almonds
• 200 g gingerbread, with chocolate icing, dark or milk to taste
• 140 g speculatius (butter)
• 500 g raspberries, frozen
• 2 cans of mandarin oranges, well drained

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 45 minutes

Fruit with quark cream, gingerbread and two kinds of speculatius, also suitable for using up leftover Christmas cookies

Whip the cream with the cream stiffener until stiff, add the sugar and quark, and whip again. If desired, stir in a little more mandarin orange juice. It should be nice and creamy. Line a large bowl with the spiced speculatius biscuits and spread about 1/3 of the cream on top. Place the frozen raspberries on top of the cream. Sprinkle the berries with a little cinnamon-sugar mixture. Crumble the gingerbread and spread it on the raspberries. Then add about 1/3 of the cream again. Spread the mandarins evenly on the cream and sprinkle them with the cinnamon-sugar mixture. Place a layer of buttered speculatius biscuits on top of the mandarins, then spread the rest of the cream on top. Sprinkle generously with brown sugar. It’s best to refrigerate the dessert overnight so everything can set properly. Tip: I used the 3.5 l Allegra bowl from Tupperware for this. Everything fit perfectly. Since the bowl is narrower at the bottom, I needed less biscuits/cream at the bottom. For example, if you use a square bowl, you may need a little more spiced speculatius.