Strawberry – Amaretto – Mascarpone – Tiramisu

Ingredients for 4 servings:

• 100 g almond(s) (flakes)
• 50 g butter
• 80 g sugar
• 1 pack of biscuits (Amarettini)
• Amaretto, for soaking the biscuits
• 500 g strawberries, sliced
• 4 strawberries, whole with green
• 250 g mascarpone
• 250 g quark (low-fat quark)
• 80 ml milk
• 1 vanilla pod(s) (including the pulp)
• 1 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Delicious dessert during strawberry season, tastes super delicious!

Melt the butter in a small saucepan (frying pan), keep the heat low, add the sugar until it turns light brown, add the flaked almonds and stir carefully with a wooden spoon until the almonds absorb the brittle. Remove the pan from the oven and let the almond brittle cool. Now line the bottom of a baking dish or glass bowl with the amaretti biscuits. Drizzle with the amaretto liqueur. Place the finely chopped strawberries on top of the soaked amaretti biscuits. Sprinkle 1/3 of the brittle onto the strawberries. If there are any leftover amaretti biscuits, crumble these onto the strawberries too. Mix together the mascarpone, low-fat quark, milk and sugar. Split the vanilla pod and scrape out the seeds. Stir in the vanilla seeds as well. Finally, add a small dash of amaretto and spread it over the almond brittle. Spread 2/3 of the almond brittle on top of the mascarpone cream and decorate with the whole fruit and, if desired, mint. After 3 hours in the refrigerator, the dessert is ready to serve. Please don’t make it the day before, like the real tiramisu, because otherwise the fruit will absorb water and thin the mixture.