Forest fruit tiramisu

Preparation

1. Soak gelatin in cold water. Mix sugar and egg yolks in a food processor at high speed for 10 minutes until frothy. Set food processor to medium speed and at mascarpone by the spoon. Add 120 g Maintal Forest Berry Fruit Spread by the spoon and stir slowly. Also the lemon juice and peel. Squeeze out gelatin and put into a dipper. Put in hot water and stir until gelatin has dissolved. Stir the gelatin into the mascarpone mass. Line a bowl with cling wrap. Spread a third of the mascarpone-forest berry-cream into it. Separately mix raspberry schnapps, red currant liqueur, and red currant juice.

2. Briefly soak half the sponge fingers in the juice-schnapps mixture and put on top of the cream. Add another third of cream. Top that with Forest Berry Fruit Spread. Briefly soak the other half of the sponge fingers in the juice-schnapps mixture and put on top of the cream. Top this with the rest of the cream and cool for 6 hours.

Preparation time: ca. 40 minutes plus 6 hours cooling