Airy Tiramisu

Instruction

Preheat the oven to 100 °C. Line a baking tray with baking paper. Cut the milk rolls with chocolate chips into slices approx. 1 cm thick, spread on the tray and toast on the lower oven shelf for approx. 15 minutes. Take out and leave to cool.

Meanwhile, mix the coffee with bitter almond and rum flavouring in a bowl and leave to cool.

Separate the eggs. Beat the egg whites with the salt until stiff. Whisk the egg yolks with the sugar until pale yellow and creamy.

Whisk the speculaas and cinnamon with the mascarpone and low-fat quark in a bowl. Add the egg yolk cream and whisk until smooth. Finally, fold in the beaten egg whites.

Briefly dip half of the milk roll slices in the rum coffee and line a baking dish (approx. 20 x 17 cm) with them. Spread half of the cream on top. Also briefly dip the remaining milk roll slices, then spread them in the dish and pour the rest of the cream on top. Spread smoothly and cover and chill for at least 2 hours.

Shortly before serving: cut out stars from paper or cardboard and spread them over the tiramisu. Then mix about 1 tsp dark cocoa powder in a bowl with some cinnamon. Pour into a fine sieve and dust thickly over the tiramisu. Then remove the star templates. Sprinkle some sugar decoration in gold into the now white stars.