John Myers
Ingredients for 4 servings:
- 2 tbsp coffee (espresso powder)
- 425 ml peach(s) , from the can
- 4 tbsp Amaretto (Italian almond liqueur)
- 75 g ladyfingers
- 250 g mascarpone
- 250 g quark (low-fat quark)
- 1 packet of vanilla sugar
- 30 g sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
Dissolve the espresso powder in 100 ml of hot water and let cool. Drain the peaches, reserving the juice. Cut the peaches into wedges and drizzle with Amaretto. Roughly crumble the sponge cakes and soak them in espresso. Mix the mascarpone with the quark and 2 to 3 tablespoons of peach juice until smooth. Stir in the vanilla and sugar. Pour half of the cream into a shallow dish, arrange the soaked sponge cakes on top, and cover with the remaining cream. Carefully smooth the mixture and chill for 2 to 3 hours. Using 2 tablespoons of the cream, scoop out 8 dumplings and arrange them on dessert plates with the marinated peaches.
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