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Light ɑmɑrettini Tirɑmisu
ᴡᴇʀʙᴜɴɢ Granted, this dessert does not have much to do with a classic tiramisu. But it reminds me a bit.
A perfect spring dessert. Light, airy and with the right balance of sweet, sour, creamy and crunchy. I opted for a tiramisu in the glass because I only wanted to make two servings and not a big one. But if you double the quantities, I can also make a classic layered tiramisu in a casserole dish. At the end, I would sprinkle with grated coals or sliced almonds.
Since my Tiramisu does not contain eggs, you do not have to worry about preparation or storage.
Nevertheless, I would not keep the Tiramisu for too long, a maximum of one night in the fridge. Otherwise, the amarettini will give way too much and the whole thing will become mushy
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380 g of vegan quark
200 g alpro soy
2 tablespoons limoncello
125 g of vegetable cream to serve
1 vanilla pod
Vanilla Flavordrops @ got7nutrition.
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Stir the quark with the limoncello, the flavordrops and the yoghurt until creamy. Scrape out the marrow of the vanilla pod and stir. Beat the cream until stiff and place it under the curds. Now divide about 2 tablespoons of quark mixture into two or four glasses. Layer the cooled rhubarb about 2 cm high on top and add some amarettinis. Finish again with a layer of quark, some rhubarb on top. Store in the refrigerator until serving, but better not longer than 15 hours otherwise it will overflow.
For the strawberry-rhubarb compote:
2 rods of rhubarb
1 cup of strawberries
Xucker
lemon juice
100 ml of water
potato flour
Clean and wash the rhubarb and strawberries and cut into small pieces. Simmer together in a saucepan with about 100 ml of water for a few minutes to add a few drops of lemon juice and sweetness.
To thicken, I have a teaspoon of potato flour mixed with a little liquid and stirred. ?мıт ∂єм cσ∂є мαgıc10 sραяsт ∂υ 10% @ got7nutrition
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