Tiramisu eggnog cake

Ingredients for 1 servings:

• 400 g mascarpone
• 200 g crème fraîche
• 200 ml cream
• 120 ml eggnog
• 1 bag/s gelatin powder, white
• 100 g sugar
• 20 g vanilla sugar
• 1 pinch of salt
• 1 jar sour cherries
• 2 bags of cake glaze, red
• 2 ml bitter almond flavor
• 1 pinch of white pepper, finely ground
• 100 g ladyfingers, approx. 12 pieces
• 100 ml coffee, cold
• 30 g biscuits, gingerbread, brown, approx. 3 pieces
• 60 ml egg liqueur
• 150 g confectionery, marzipan balls, see my recipe*
• 80 g cocoa powder

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

without baking, for a 24 cm springform pan

Prepare the gelatine according to the package instructions. Whip the sweet cream until stiff. Soak the gingerbread in the prepared coffee and stir to combine. Whisk the mascarpone, crème fraîche, vanilla sugar, sugar, salt, egg liqueur, and the stiffly whipped cream until smooth. Then stir in the prepared gelatine. Chill the cream. Strain the cherry juice through a sieve and pour 250 ml of it into a saucepan. Stir the pepper and flavoring into the juice. Quarter 250 g of cherries and add to the juice. Prepare a compote with the cake glaze according to the package instructions and let it cool. Line a 24 cm springform pan with the sponge fingers and coat with the coffee biscuit mix. Then brush on the egg liqueur using a pastry brush. Spread half of the mascarpone cream evenly over the sponge fingers. Spread the cherry compote over the cream and smooth it down. Pour the remaining cream over the compote and smooth it out. The baking pan should now be filled to the brim. Divide the marzipan balls and decorate the cake with them. Finally, place the cocoa powder in a sieve and dust the cake surface with it. Let the cake cool for about 2-3 hours before serving. *https://www.chefkoch.de/rezepte/3460311515497998/Marzipankugeln-mit-feinem-Nougat.html