QUARK TIRAMISU

There is nothing more satisfying than pulling out a large spoonful of freshly made tiramisu and seeing all the glorious layers of cream and sponge fingers inside. Our Creamery and Cafe pastry chef, Hila Perry has shared her recipe for tiramisu using our organic Quark. Quark is a German-style fresh cheese, similar to an Italian mascarpone, however it contains the ABC cultures of yogurt which gives a mild tartness. It’s an addition to this recipe that produces a light and creamy tiramisu sure to impress a crowd at your next dinner.

What you’ll need:

  1. A large piping bag adorned with either a large star or round nozzle.

  2. Baking trays

  3. Mixing bowls

  4. Serving bowl

  5. A sieve

Ladyfingers (or you can just buy a pack 😉)

4 egg yolks

140g sugar

4 egg whites 

½ tsp orange blossom water 

90g flour 

1 pinch salt

Icing sugar

  1. Preheat your oven to 160°C.

  2. In a mixer, whip egg yolks and 70g of sugar until the mix turns a pale yellow and is light and fluffy. Set aside. 

  3. In a clean mixer bowl, whip egg whites with the remaining 70g of sugar until stiff peaks form.

  4. Fold whites mix into the yolks mix, add in your orange blossom water then sieve in flour and salt. Carefully fold in your dry ingredients until you have a smooth but pipeable batter. 

  5. Fill your large piping bag with the batter and pip into 3 ½ inch long lines about 1 inch apart.

  6. Dust with icing sugar and bake for 10–15 minutes, or until just beginning to brown around the edges.

  7. Allow to cool completely before using. If not used straight away they can be kept in an airtight container for roughly three days.

Mousse

600mL Schulz Organic Cream 

1 tsp vanilla extract 

80g yolks

100g sugar

150g Schulz Organic Quark

  1. Combine 400mL Schulz Organic Cream and vanilla in a heavy saucepan, over a low/medium heat bring to a simmer. 

  2. Remove from heat and whisk in egg yolks and sugar.

  3. Once incorporated, return to the stovetop. Stir over a low heat until the mixture thickens (around 5–-10 minutes) or enough to coat the back of a spoon. 

  4. You’ve now made a crème anglaise! Strain into a bowl or container and cool overnight. 

  5. In a mixer, whip together your crème anglaise plus the remaining 200mL Schulz Organic Cream and the quark until you have a light mousse consistency.

Coffee syrup

10g amaretto liquor 

100g sugar syrup 

160g espresso

  1. In a shallow dish mix all three ingredients together.

Assembling your Tiramisu

Ladyfingers

Coffee syrup

Mousse 

Cocoa powder

  1. One-by-one, soak your ladyfingers in your coffee syrup then line into a serving dish until you’ve covered the base. 

  2. Spoon a thick layer of mousse on top of your layer of ladyfingers and repeat this process of layering coffee-soaked ladyfingers and mousse until your dish is full, remember to finish your layering with a mousse layer at the top.

  3. Dust a generous amount of cocoa power on top of your dish and set it in the fridge for at least two hours before serving. Enjoy!