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Spread some raisins on the apple sauce.
Use mascarpone and a small sip of milk instead of yogurt.
For adults: use Calvados instead of apple juice to drizzle on top.
Dice an apple and fold it into the apple sauce. It tastes particularly good if you briefly sauté it in a little butter beforehand.
Stir a little vanilla into the quark cream.
Sweeten the quark cream as desired with a little maple syrup
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Ingredients for 6 servings
24 ladyfingers
250 g low-fat quark
250 g natural yoghurt (3.5% fat)
½ tsp Ceylon cinnamon
2 packets of vanilla sugar
1 glass of apple juice (360 ml)
How to prepare the apple tiramisu
Take a medium-sized casserole dish, preferably made of glass, because you can see the individual layers of your tiramisu later. I can highly recommend this. Cover the bottom of your casserole dish with ladyfingers and drizzle them with a little apple juice so that they are all well moistened.
Mix the quark with the yoghurt, a teaspoon of cinnamon and the vanilla sugar to form a light cream.
Spread a layer of apple sauce on the ladyfingers and then add a layer of quark cream on top.
Then add ladyfingers again, then some apple juice, apple sauce and quark cream again.
Now cover your casserole dish and put the apple tiramisu in the fridge for at least 2 hours.
Before serving, you can garnish the apple sauce tiramisu with cocoa powder or cinnamon and fresh apple slices.
Would you like to serve the apple tiramisu in a glass? Then crumble the ladyfingers as the bottom layer, divide them between glasses and then continue as described in the recipe.
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