John Myers
Ingredients for 8 servings:
- 200 g gingerbread, Odenwälder
- 4 tbsp apple juice, Calvados or apple brandy
- 500 g apple compote
- 200 g quark
- 250 g mascarpone
- 100 g sweet cream
- 75 g sugar
- 1 tbsp vanilla sugar
- Cinnamon
Instructions
Working time approx. 15 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 15 minutes
egg-free, delicious and quick to make, needs to be prepared
Roughly chop the Odenwald gingerbread and line small glasses, for example. Drizzle with apple brandy, Calvados, or apple juice, and spread apple compote on top. Whip the cream until stiff, then mix with the quark, mascarpone, and spices (including a little cinnamon), and spread over the compote. Repeat this process several times. The top layer should be cream. Let it set in the refrigerator for at least 6 hours (preferably overnight). Garnish with cinnamon before serving. Because this tiramisu is egg-free, the recipe is also perfect for summer. Replace the gingerbread with sponge fingers.
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