Raspberry tiramisu – something different

Ingredients for 6 servings:

• 4 eggs
• 75 g sugar
• 60 g flour
• 20 g cornstarch
• 15 g baking cocoa
• 20 g powdered sugar
• 1 pinch of salt
• 1 pinch of baking powder
• 150 g raspberry jam
• 250 g raspberries
• 2 cups of cream, approx. 200 ml each
• 1 cup of quark, approx. 250 g
• 2 packs of cream stabilizer
• 2 packets of vanilla sugar
• 50 g sugar
• 15 g baking cocoa for sprinkling
• Chocolate, grated, possibly leftovers from the chocolate Santa Claus

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 10 minutes

on sponge cake base

For the base: First, separate the 4 eggs. Then, beat the egg whites with a pinch of salt and the sugar until stiff peaks form. Then, carefully fold in the flour, cornstarch, and cocoa powder into the beaten egg whites. You can also sift the mixture beforehand. Finally, add the egg yolks, powdered sugar, and baking powder to the batter. The batter should have a smooth, runny consistency. Place the sponge cake mixture on a baking sheet lined with baking paper and place it in an oven preheated to 230°C (top/bottom heat). Bake the base for 8-10 minutes. Once baked, remove the sponge cake from the oven and set aside. Then cut the sponge cake mixture in half and continue to cool. For the cream: Beat the cream with the cream stabilizer and vanilla sugar until stiff peaks form. Fold in the quark with the sugar (if it is too sweet, you can omit this, depending on your taste). Warm some of the raspberries in a saucepan and, once cooled, add them to the cream. Now it’s time for the layering: Place one half of the sponge cake in a baking dish and spread with the jam. Raspberries can be added to the side for decoration. If desired, add a thin layer of cream on top of the jam. Then add the second half of the sponge cake as the next layer. Spread the prepared cream mixture on the second sponge cake. You can also add fresh or frozen raspberries. Finally, grate the chocolate (for a chocolate Santa Claus) and add it as the last layer. Since this was milk chocolate, I decorated the top layer with the remaining cocoa powder in a sieve. The finished tiramisu stays in the refrigerator until ready to serve. Of course, you can also use ladyfingers instead of the sponge cake mixture. These can be soaked in Kaba, for example.