Cream mass: 500 g Low fat quark 250 g Mascarpone 1 cups Cream 2 packet Vanilla sugar 3 tbsp Powdered sugar Zest of a lime Juice of a lime 2 cl Brown rum 1 Handful Chopped mint leaves Biscuits: 400 g Ladyfingers 300 ml Pineapple and coconut juice 4 cl Brown rum Pineapple ragout: 0,5 Pc. Pineapple fresh 0,5 tsp Chilli flakes 1 tbsp Brown rum Decoration: 4 Pc. Chili peppers Blueberries 1 blackboard Chocolate white
Whip the cream until stiff, set aside. Mix the mascarpone and quark, stir in the mint and powdered sugar.
Season to taste with rum, lime juice and lime zest. Fold in the cream with the whisk.
Mix pineapple / coconut juice with rum to taste. Turn half of the ladyfingers one at a time and line a mold with them.
Spread half of the cream and place a second layer of soaked ladyfingers on top.
Spread the rest of the cream on top. Min. Let it steep in the refrigerator for 5 hours, better overnight.
Cut the pineapple into small cubes and marinate in a little rum. Add sugar if necessary.
Using a ring, cut out 5 portions of the mascarpone mixture and place on a plate.
Sprinkle with grated white chocolate and garnish with mint leaves and a few blueberries.
Serving: 100 g Calories: 252 kcal Carbohydrates: 30.8 g Protein: 9 g Fat: 8.4 g