Tiramisu cake light

Ingredients for 1 servings:

• 500 g mascarpone
• 500 g cream quark
• 2 packets of vanilla sugar
• 100 g sugar
• 50 ml Amaretto, alcohol-free
• 100 ml espresso
• 1 pack of Viennese cake bases
• 5 tbsp cocoa powder

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour 5 minutes

without egg, without alcohol with ready-made cake base

First, brew the espresso, unsweetened, and let it cool. Then add the amaretto to the espresso. Briefly whisk the mascarpone in a bowl until soft, then add the quark, sugar, and vanilla sugar. Mix everything well. Slowly separate the Viennese cake layers and place the first layer on a cake plate. Moisten the layer with the espresso and amaretto, then spread with the mascarpone and quark cream. Do the same with the second layer. Moisten the last layer, spread some mascarpone and quark cream on it, and decorate with a piping bag fitted with a star nozzle. Refrigerate until ready to serve. Before serving, sprinkle the cocoa powder over the cake using a sieve. This recipe is very simple; since I needed to do it quickly, I made an exception and used a ready-made cake layer and made a very simple mascarpone and quark cream. It’s egg-free and alcohol-free; if you like, you can also convert it and make it with alcohol or egg. My guests absolutely loved it. My children even got to try a small piece.