Currant Tiramisu Cake

Ingredients for 1 servings:

• 100 g butter
• 75 g biscuits (amarettini)
• 175 g ladyfingers
• 6 sheets of white gelatin
• 300 g currants, red
• 500 g low-fat curd cheese
• 250 g mascarpone
• 5 tbsp Amaretto
• 100 g sugar
• 1 packet of vanilla sugar
• 250 g whipped cream
• 1 tsp cocoa powder

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 45 minutes

Summery fresh, no baking

Melt the butter. Place 50g amaretti biscuits and 150g ladyfingers in a freezer bag and crush finely with a rolling pin. Mix the crumbs and the melted butter well. Place a springform pan (26cm diameter) on a cake plate, add the crumbs and press them down evenly with a tablespoon to form a flat base. Chill for about 30 minutes. Meanwhile, soak the gelatin in cold water. Sort the currants. Mix together the quark, mascarpone, almond liqueur, sugar and vanilla sugar. Squeeze out the gelatin, dissolve it and stir in 1 tablespoon of the cream. Stir the gelatin mixture into the remaining cream. Whip the cream until stiff, stir it into the cream and carefully fold in the currants (reserve a few for decoration). Spread the cream on the crumb base and spread it lightly and evenly. Chill for at least 5 hours, preferably overnight. To serve, loosen the cake from the springform pan with a wet knife. Roughly crumble the remaining amaretti biscuits and ladyfingers and sprinkle them on the cake. Dust with cocoa powder and decorate with the remaining fruit.