Author Notes: This can be pretty much made with any berries. Also, I don’t use eggs (I learned this from my mother and she preferred this without eggs). You can replace the Quark with Greek yoghurt but I find Quark much softer to the taste. Also, my mother is diabetic and this recipe doesn’t contain a lot of sugar. It comes naturally from the fruits —MarieGlobetrotter
milliliters Cold espresso
grams Powder sugar
teaspoon Vanilla extract
milliliters Heavy cream
- Combine the cold espresso and the Amaretto
- Wash all the blackberries. Put 400g aside for the sauce
- Beat together the mascarpone, quark and sugar until creamy
- In a separate bowl, whipe the cream to stiff peaks. Gently fold the whipping cream in the mascarpone-quark mixture
- Dip the ladyfinger in the espresso and arrange the biscuits in the bottomg of a baking dish. Spoon 1/3 of the mascarpone-quark mixture on top then cover with some of the blackberries.
- Add another layer of mascarpone then a layer of lady fingers dipped into espresso. FinIsh with a layer of mascarpone-quark and some blackberries. Set in the fridge for the tiramisu to set. It will take about an hour
- For the blackberry sauce, simply puree the remaining blackberries with the vanilla extract. Once the tiramisu is ready, serve it with the sauce. Enjoy!