Vegetarian raspberry tiramisu
Vegetarian raspberry tiramisu: mascarpone, low-fat quark and honey. Ready in 15 minutes + 2 hours chilling, 369 kcal and 9 g protein per serving.
At a glance
- Serves 2
- Prep time: 15 min
- No cooking needed
- Total time: 15 min
- Calories: 369 kcal per serving
- Protein: 9 g
- Fat: 24 g
- Carbs: 28 g
Ingredients
- 100g mascarpone
- 50g low-fat quark
- 1 tsp honey
- 50g raspberries
- 25 g porridge oats
- 1 Medjool date (pitted)
- 1 splash of espresso
Method
You’ll need: saucepan · mini chopper
- Stir the mascarpone straight from the fridge with the low-fat quark and honey to make a smooth, firm cream.
- Make an espresso, pour it into a shallow plate and let it cool briefly.
- Blitz the oats and date in a mini chopper to moist crumbs, press them into two glasses as the first layer and drizzle with the espresso.
- Spread half the cream over the crumbs and press the raspberries in lightly.
- Spread the rest of the cream over the top, cover the tiramisu and chill for at least 2 hours.
Good to know
With the berries and the quark, this version turns out refreshingly light and very fruity.
Swaps
Espresso → milk with a little unsweetened cocoa (if you want to make the dessert completely caffeine-free for children).
Cooking tips
Only spoon the espresso over the crumbs a little at a time, otherwise the base goes soggy.
Storage
The dessert tastes best when it has been left to set completely in the fridge overnight.
Allergens
Contains gluten (oats) and milk. Completely nut-free.
