Cream eggs à la Tiramisu

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
3 4
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 2 TABLESPOONS Soluble Espresso(Instant)
  • 1 can(s) (425 ml) Peach halves
  • 200 g Mascarpone (Italian double cream cheese)
  • 200 g Low-fat curd
  • 1 package Bourbon vanilla sugar
  • 2 tablespoons (30 g) Sugar
  • 75 g Ladyfingers
  • 4 TABLESPOONS Amaretto liqueur
  • 7-10 Tbsp Cocoa
  • 7-10 Tbsp Lemon balm

Directions

  1. 1

    Dissolve the espresso in a cup of 100 ml hot water and let it cool down. Drain the peaches and collect the juice

  2. 2

    Stir mascarpone, quark, 2-3 tablespoons of juice, vanilla sugar and sugar until smooth. Spread a 1 cm thick layer of cream in the bowl. Cover it tightly with sponge fingers. Drizzle with espresso. Spread the rest of the cream on top, smooth it down a bit and put it in a cool place for 3-4 hours.

  3. 3

    Cut the peaches into slices and possibly sprinkle with Amaretto

  4. 4

    From the mixture with the help of 2 tablespoons 8-12 "eggs cut off. Then dust with cocoa and serve with peach wedges. Decorate with lemon balm if desired.

Nutrition Facts

KCAL
390 kcal
CARBS
33 g
FATS
22 g
PROTEINS
11 g

Categories & Tags

Dessert