1. Whip the cream until stiff peaks form. Whisk the quark with the vanilla sugar, sugar, and lemon zest until the sugar has dissolved, about 1-2 minutes. Gently fold in the whipped cream.
2. Arrange the butter cookies in a mold as the first layer (I used a brownie pan, so I only needed 16 cookies for the first layer). Now spread half of the applesauce over the cookies, followed by half of the ricotta cream. Sprinkle a little cinnamon on top. Repeat the process so that the tiramisu ends with the quark cream. Sprinkle a little cinnamon on top again and refrigerate the tiramisu.
3. Now it must macerate for 4 hours, ideally overnight, then it will develop its full flavor!
4. It’s a light and refreshing version! If you want it even lighter, replace the sugar with sweetener and the cream with cremefine!
1. Whip the cream until stiff peaks form. Whisk the quark with the vanilla sugar, sugar, and lemon zest until the sugar has dissolved, about 1-2 minutes. Gently fold in the whipped cream.
2. Arrange the butter cookies in a mold as the first layer (I used a brownie pan, so I only needed 16 cookies for the first layer). Now spread half of the applesauce over the cookies, followed by half of the ricotta cream. Sprinkle a little cinnamon on top. Repeat the process so that the tiramisu ends with the quark cream. Sprinkle a little cinnamon on top again and refrigerate the tiramisu.
3. Now it must macerate for 4 hours, ideally overnight, then it will develop its full flavor!
4. It’s a light and refreshing version! If you want it even lighter, replace the sugar with sweetener and the cream with cremefine!
