Description
Cremiges Mandarinentiramisu mit luftiger Sahne-Quark-Joghurt-Mischung, saftigen Mandarinen, knusprigen Löffelbiskuits, zartschmelzender weißer Kuvertüre und gerösteten Mandelblättchen – frisch, fruchtig und verführerisch leicht.
Ingredients
Scale
- 600 ml Sahne
- 500 Gramm Magerquark
- 500 Gramm Magerjoghurt
- Drei kleine Dosen Mandarinen
- Löffelbiskuit
- Zucker
- Weisse Kuvertüre
- Gehobelte Mandeln
- Vanilleextrakt
- Sahnesteif
Instructions
- Begin by preparing the whipped cream: pour the 600 ml of cold Sahne (heavy cream) into a large mixing bowl. Add the appropriate amount of Sahnesteif (cream stabilizer) according to the package instructions to help the whipped cream hold its shape. Using an electric mixer, beat the cream at medium-high speed until stiff peaks form. The cream should be firm and hold its shape when the beaters are lifted. Set this whipped cream aside for later use.
- In a separate large bowl, combine 500 grams of Magerquark (low-fat quark) and 500 grams of Magerjoghurt (low-fat yogurt). Stir these two dairy products together until you achieve a smooth and homogenous mixture. Then, add Vanilleextrakt (vanilla extract) to the mixture to infuse a pleasant vanilla flavor. Sweeten the mixture by gradually adding Zucker (sugar) to taste, stirring continuously until the sugar is fully dissolved and the mixture is creamy and sweetened to your preference.
- Carefully fold the previously whipped cream into the quark and yogurt mixture. To do this, add the whipped cream in portions and gently fold it in using a spatula with a lifting and turning motion. This process ensures the creaminess and lightness of the filling without deflating the whipped cream. Continue folding until the cream is fully incorporated and the mixture is smooth and airy.
- Open the three small cans of Mandarinen (mandarins) and drain the juice into a shallow bowl. Take the Löffelbiskuit (ladyfinger biscuits) and quickly dip each biscuit into the mandarin juice, just long enough to soak but not so long that they become soggy and break apart. Immediately start layering the dessert in a suitable serving dish or glass container: place a layer of the soaked ladyfingers at the bottom, then add a layer of mandarin segments evenly distributed over the biscuits. Spread a generous layer of the creamy quark-yogurt-whipped cream mixture over the mandarins. Repeat these layers—ladyfingers soaked in juice, mandarins, cream—until all ingredients are used, finishing with a layer of the cream mixture on top.
- Take the white chocolate (weisse Kuvertüre) and using a sharp knife, carefully chop it into small pieces or shavings. Evenly sprinkle these white chocolate pieces over the top layer of the tiramisu to add sweetness and a delicate texture contrast. Finally, decorate the dessert by scattering gehobelte Mandeln (sliced almonds) on top, providing a subtle crunch and an appealing visual touch. Refrigerate the tiramisu for at least 4 hours, preferably overnight, to allow the flavors to meld together and the dessert to set properly before serving.
Notes
For best results, chill all dairy ingredients before starting the recipe. When dipping the ladyfingers, ensure they are soaked briefly to prevent the dessert from becoming too soggy. You can adjust the amount of sugar based on your sweetness preference. If white chocolate is unavailable, you can substitute with milk or dark chocolate, though this will change the flavor profile. Refrigerate the tiramisu for several hours to achieve the best texture and flavor fusion.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
