Fruit casserole "Ants in the Sand"

Ingredients for 4 servings:

• 1 pack of butter biscuits
• 1 pack of chocolate sprinkles
• 200 ml coffee, boiled, strong
• 2 tbsp rum
• 2 packets of vanilla sugar
• 2 large bananas
• 5 peach halves
• 2 apples, sour
• 1 small can of pineapple
• 200 g cream cheese
• 50 g natural yogurt
• 1 lemon(s), juice
• 2 eggs
• 50 g sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

a dessert with butter biscuits, compote, coffee and alcohol

Preheat the oven to 180°C. Grease a large, shallow baking dish with butter. Crumble all the butter biscuits, place them in a bowl, and mix with the chocolate sprinkles. Prepare the coffee and mix with the rum and a sachet of vanilla sugar. Spread this coffee-rum mixture evenly over the biscuit and chocolate crumbs and set aside. Peel the two bananas and slice them thinly. Cut the peach halves into small cubes. Peel the apples, remove the cores, and finely dice the fruit. Drain the pineapple, place it in a saucepan with the remaining fruit, and bring to a boil with 4 tablespoons of water. Simmer the fruit for 5 minutes until soft. Remove the pan from the heat, let it cool, and set aside. In a large bowl, mix the cream cheese with the yogurt. Squeeze the lemon, add the juice, and mix in. Crack both eggs and mix well. The mixture must be well combined! Then stir in the sugar and the second packet of vanilla sugar. Spread the soft-boiled fruit evenly over the butter biscuit and chocolate mixture. Pour the cream cheese and egg mixture over the fruit. Place the casserole dish in the preheated oven and bake for 30 minutes.