This tiramisu without egg is a good way to use some dry leftover sponge cake left over.
2 people made this
300g frozen raspberries
1 tablespoon caster sugar, to taste
1 tablespoon lemon juice
1 small sponge cake or 1/2 packet sponge fingers
50ml raspberry or strawberry liqueur
200ml whipping cream
100g caster sugar
2 tablespoons vanilla sugar
225g fat free quark
Method Prep:15min › Extra time:30min › Ready in:45min
Set aside some raspberry for the garnish. In a bowl toss the rest of the raspberries with 1 tablespoon sugar and lemon juice.
Line a glass serving dish with a flat bottom with the sponge cake and drizzle with liqueur.
Whip cream till stiff. In a bowl mix mascarpone with sugar, vanilla sugar and quark till smooth. Fold in whipped cream and spread half of the mixture over the sponge. Cover with the raspberries and all of the accumulated juice and spread the remaining cream on top.
Decorate with raspberries and cover with cling film. Refrigerate for a few hours before serving.
For a creamier version use 250g mascarpone and 125g quark,