Low-fat raspberry tiramisu

Ingredients for 8 servings:

• 4 eggs
• 100 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 100 g flour
• 1 tsp baking powder
• Espresso or strong coffee
• possibly raspberry brandy, amaretto or similar
• 2 packs of vanilla pudding
• 500 ml low-fat milk
• 250 g low-fat curd cheese
• 150 g yogurt
• 200 g sour cream
• 4 tbsp sugar
• 200 ml cream or Rama Cremefine for whipping
• 500 g raspberries, fresh or frozen
• possibly cocoa or chocolate sprinkles

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

delicious, fresh tiramisu variant

For the sponge cake, separate the eggs, beat the egg whites with a pinch of salt until stiff peaks form, then add the sugar and vanilla sugar and continue beating until the cake no longer crunches. Gradually add the egg yolks and mix well. Sift the flour and baking powder into the egg mixture, carefully fold in with a whisk, and spread on a baking sheet lined with baking paper. Bake the cake at 160°C for 10-15 minutes until golden brown. After baking, turn the cake out onto a slightly damp tea towel and brush the outside of the baking paper with a little cold water; this makes it easier to remove the paper from the cake. Peel back the baking paper and cut the cake to size (two layers) for the dish you want to use to layer the cream. Line the base with cake batter and soak it with espresso and, if desired, raspberry brandy (or similar) until the cake is well saturated but not floating. For the cream, mix together the quark, yogurt, and sour cream. Cook both packets of pudding with 500 ml milk and sugar according to the package instructions (caution: it will be very thick) and stir into the quark mixture immediately after cooking. Spread 2/3 of the mixture on the soaked sponge cake base, scatter the raspberries on top, place the second sponge cake base on top and drizzle with more espresso and, if desired, alcohol (do not soak as much as the bottom layer). Whip the cream and fold it into the last 1/3 of the quark mixture (the quark mixture should already be cold for this, otherwise the whipped cream will melt again), and spread the cream and quark mixture on the sponge cake base. Let it stand for at least 3 hours, but preferably overnight. If desired, decorate with cocoa powder or similar just before serving.