Raspberry-Lime Tiramisu from a glass

Ingredients for 3 servings:

• 180 g raspberries (frozen)
• 1 lime(s), untreated
• 2 tbsp, levelled powdered sugar
• 80 g ladyfingers
• 70 g mascarpone
• 70 g yogurt (skimmed milk yogurt)
• 125 g quark (20% fat)
• 1 pack of vanilla (Bourbon vanilla), liquid
• 1 tbsp sugar
• 1 tbsp powdered sugar
• some cocoa powder

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

delicious and totally fresh

Wash the lime thoroughly and knead until soft. Grate the zest and juice the lime. Defrost the raspberries and puree them finely with the 2 tablespoons of powdered sugar and 1 tablespoon of lime juice. In the meantime, break the sponge cakes in half and place them in a glass bowl. Reserve 1 tablespoon of lime juice, mix the rest with 1 large teaspoon of powdered sugar, and drizzle about 1 – 1 1/2 teaspoons of lime juice onto each sponge cake. Beat the quark with 1 teaspoon of mineral water using a whisk until creamy. Stir in the yogurt, mascarpone, sugar, and bourbon vanilla. Finally, stir in the remaining teaspoon of lime juice and season to taste. Spread half of the raspberry puree over the sponge cakes and spoon just under half of the quark mixture over them. Press a new layer of sponge cakes on top, drizzle with the remaining lime juice, add the raspberry puree, and spread the remaining quark over the top. Finally, sprinkle cocoa over it and let it sit, covered, in the refrigerator for at least 4 hours.