John Myers
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Strawberry Tiramisu with Qimiq
The perfect strawberry tiramisu with qimiq recipe with a picture and simple step-by-step instructions.
- 380 g Sponge fingers made from sponge cake
- 200 g Liquid butter
- 500 g Fresh strawberries
- 250 g Qimiq Classic Natural
- 200 g Cream cheese 70% F.i.Tr.
- 500 g Quark lean
- 100 g Sugar
- 2 piece Vanilla pod scraped out
- 2 tablespoon Amaretto
- 2 tablespoon Cocoa powder
Ladyfingers
- 15 Halve the sponge fingers, chop 6 sponge fingers into small pieces, grate the rest of the sponge fingers, preferably in a blender 😉
Strawberries
- Wash and clean the strawberries. Halve some and set aside for later decoration, halve or quarter the rest, depending on the size.
Prepare the 26 “springform pan
- Add the butter to the grated biscuit crumbs and mix, then line the bottom of the pan with it and press down a little. The biscuits cut in half are placed on the edge.
cream
- Mix the Qimiq in a mixing bowl, add the quark, cream cheese, sugar, vanilla pulp and amaretto and mix well with the mixer. Then fold in the chopped biscuit pieces and strawberries by hand.
completion
- Now put the strawberry cream in the springform pan, distribute it nicely and smooth it out. Now put it in the fridge for at least 3 hours. Before serving, serve with the strawberry halves that have been set aside and sprinkle with cocoa powder. A slightly “stripped down” version, but still tasty.
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