Raspberry Tiramisu Cake

Ingredients for 1 servings:

• 250 g raspberries, frozen
• 120 g sugar
• 6 sheets of gelatin
• 200 g quark, 20%
• 500 g mascarpone
• 200 g whipped cream
• 200 g ladyfingers
• 100 ml raspberry spirit, alternatively raspberry syrup
• 30 g pistachios, ground
• 150 g raspberries, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

without baking, approx. 16 pieces

Thaw the frozen raspberries and then puree them with the sugar. Strain the mixture through a sieve. Soften the gelatin. Mix the quark with the mascarpone. Whisk the cream until stiff. Squeeze out the gelatin and melt it in a saucepan until dripping wet. Stir in 2 tablespoons of raspberry sauce. Mix the gelatin mixture and the remaining raspberry sauce with the mascarpone and quark mixture and fold in the whipped cream. Cut each sponge finger into 4 pieces. Line a 22 cm springform pan with plastic wrap and place half of the sponge fingers upright on the bottom. Drizzle the sponge fingers with half of the raspberry liqueur and scatter half of the pistachios over them. Spread half of the cream evenly on top. Repeat this process once more and then spread the remaining cream evenly on top. Let the cake set in the refrigerator for about 4 hours. Loosen the edges of the cake. Decorate the cake with fresh raspberries. The raspberry tiramisu cake contains approximately 360 kcal per serving.