Rounded bomb with added coffee

Ingredients for 5 servings:

• 500 g low-fat curd cheese
• 250 g mascarpone
• 1 cup of cream
• 1 packet of vanilla sugar
• some powdered sugar, approx. 3 – 4 tbsp
• 1 lime(s), zest and juice
• 1 handful of mint leaves, chopped
• n. B. Rum, brown, approx. 2 – 4 cl
• 400 g ladyfingers
• 300 ml juice (coconut-pineapple juice)
• 4 cl brown rum
• ½ pineapple, fresh
• some sugar, maybe
• ½ tsp chili flakes
• 1 tbsp brown rum
• 5 small red chili peppers
• some blueberries
• 1 bar of white chocolate

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

from the show “The Perfect Dinner” on VOX from 30.11.2020

Whip the cream until stiff and set aside. Combine the mascarpone and quark, then stir in the mint and powdered sugar. Season to taste with rum, lime juice, and lime zest. Whisk in the cream. Mix the juice with the rum to taste. Toss half of the sponge fingers in the mixture and line a baking dish with them. Spread half of the cream on top and place a second layer of soaked sponge fingers on top. Spread the rest of the cream evenly on top. Refrigerate for at least 5 hours, or overnight if preferred. Cut the pineapple into small cubes and marinate in a little rum. Add sugar if desired. Use a ring to cut out 5 portions of the mascarpone cream and place each on a plate. Sprinkle with grated white chocolate and garnish with mint leaves and a few blueberries. For each serving, place 2-3 tablespoons of the pineapple ragout in a round dish next to the bomb, sprinkle with chili flakes, and garnish with a small chili pepper. Serve with espresso. Mathias prepared this recipe as a main course on the show “The Perfect Dinner” – Day 1 from Bayreuth on Monday, November 30, 2020.