John Myers
Ingredients for 1 servings:
- 200 g ladyfingers
- 70 g butter
- 3 packs of cream cheese (Philadelphia Classic) 175 g each
- 300 g yogurt, 1.5% fat
- 3 tbsp lemon juice
- 1 can peach(s)
- 1 pack of white gelatin powder
- 150 ml peach juice
- 75 g sugar
- 466 g chocolate bar (KitKat, not Chunky)
- 400 g chocolate, milk or dark
- 200 g marzipan paste, pink
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours 30 minutes; Total time approx. 4 hours
For 16 pieces
Place the ladyfingers in a freezer bag, seal it, and crush them with a rolling pin. Melt the butter and mix it with the breadcrumbs. Press them into a springform pan lined with baking paper, leaving a small edge. Stand the KitKats up against the edge and press them down with the remaining crumbs that you pushed aside. Mix the Philadelphia, yogurt, and lemon juice with an electric hand mixer. Dice the peaches. Soak the gelatine in 150ml of peach juice for 10 minutes. Add the sugar and heat everything, stirring occasionally, until the gelatine has dissolved. Then quickly stir into the cream and fold in the peach cubes. Transfer everything to the springform pan. Chill the cake for 3 hours. Make pigs from the marzipan mixture. Melt the chocolate in a double boiler, let it cool slightly, and then place it on top of the cake filling. Press the marzipan pigs into the still-soft chocolate. Remove the springform pan rim and, if necessary, tie the KitKats loosely with a bow to prevent them from slipping.
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