Advent Tiramisu Recipe
I brought this Advent Tiramisu Recipe back from my trip to Germany this summer. It is not a traditional recipe, but very popular in Germany. This Tiramisu is a combination of Spekulatius/almond cookies, berries, mascarpone, quark, and whipping cream. The taste fits the “mood” of the Advent Season. No baking required.
Ingredients for Advent Tiramisu Recipe:
- 236 ml (8 oz) of heavy whipping cream
- 300 g (10.58 oz) of mascarpone
- 300 g (10.58 oz) of quark OR whole milk yogurt
- 125 g (4.4 oz) of sugar
- 1 package of Dr. Oetker vanilla sugar OR 1 teaspoon of vanilla extract
- 2oo g – 250 g (7.05 oz – 8.81 oz) of Spekulatius OR almond cookies
- 6oo g (1.32 lb) of frozen berries (triple berry blend raspberries, blueberries, blackberries)
- 1 tablespoon of powdered sugar
- 2 teaspoons of cinnamon
Preparation of Advent Tiramisu Recipe:
Place the berry mix in a colander to defrost. Let it drain for a little while. In the meantime beat the whipping cream until stiff and place aside. In a separate container mix mascarpone, quark, sugar, and vanilla flavor together using an electric handheld mixer. Add the whipped cream to it and carefully work it into the mascarpone mix using a whisk.
Use a casserole dish to finish the dessert (the measurements of my dish are 34 cm x 23 cm x 5.5 cm — 13.38 in x 9.05 in x 2.16 in). Spread a layer of the mascarpone mixture on the bottom of your dish. Place the almond cookies on top. Spread the berry mix over the cookies. Top the berries with the rest of the mascarpone mix. Let the Tiramisu chill in the refrigerator for about 4-6 hours or overnight.
Take the Tiramisu out of the refrigerator. Mix the powdered sugar with the cinnamon and sift it over the Tiramisu. Decorate to your personal liking. To make the Tiramisu, you also could use homemade Spekulatius with Oma’s recipe.