Tiramisu for connoisseurs without cream I

Ingredients for 4 servings:

• 2 egg whites
• 1 pinch of salt
• 50 g sugar
• 2 egg yolks
• 2 tbsp water
• 50 g sugar
• 500 g low-fat curd cheese
• 12 almonds, bitter, ground
• Waffles (rice cakes)
• some coffee, cold
• Carob, cocoa powder or sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free

Beat 2 egg whites with a pinch of salt until frothy, then add 50g of sugar until stiff peaks, then set aside. Beat 2 egg yolks with 2 tbsp of water, 1 pinch of salt, and 50g of sugar until creamy and almost white. Mix the low-fat quark and 12 bitter, ground almonds until frothy. Place 2 or 3 rice cakes in a frozen bag and clip the top. Place the bag on the table and roll over it with a rolling pin to break up the rice cakes; there should only be enough to cover the bottom of a 1.5l casserole dish. Sprinkle the curdled rice with cold coffee, then pour the quark mixture on top, sprinkle the surface with carob or cocoa powder, and refrigerate for a few hours. Don’t wait too long to eat them, unless you have really fresh eggs.