John Myers
Dessert: Gourmet Dessert
The perfect dessert: gourmet dessert recipe with a picture and simple step-by-step instructions.
- 250 g Ladyfingers
- 100 ml Strawberry-Kiwi syrup from my KB http://www./rezept/467350/Erdbeer-Kiwi-Sirup-Erdbeer-Kiwi-Marmelade.html
- 500 g Mascarpone
- 500 g Quark double cream
- 100 ml Cream 30% fat
- 150 g Sugar
- 50 ml Lemon juice
- 500 g Apricots, fresh
- 100 g Sugar
- 4 sheet Gelatin white
- 500 g Fresh strawberries
- 1 packet Red cake topping
- 1 packet Mint leaves
- First, the apricots are pitted, cut into small pieces, mixed with 100 g sugar, cooked until soft and pureed. Soak the gelatine in a little water, let it swell, squeeze it out and dissolve it in the hot apricot puree.
- Line a suitable mold with half of the biscuits – the sugar side facing down -, dilute the syrup with a little water (Cointreau is also possible) and soak the ladyfingers with half of the mixture.
- Whip the cream. Mix the mascarpone, quark, sugar and lemon juice and fold in the whipped cream.
- Spread half of the cream on the biscuits.
- As soon as the apricot puree has cooled down a bit, put it on the first layer of mascoarpone.
- Next, back the ladyfingers, soak them with the rest of the syrup mixture and then layer the remaining mascarpone cream on top.
- Clean the strawberries, remove the stem and cut into thin slices. Lay the fruit on the last layer like a brick.
- Make the cake topping according to the instructions. I also used the diluted strawberry kiwi syrup for this. Cover the strawberries with the icing.
- Put in the cold and garnish with a few mint leaves before serving.
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