Thick red candles, the scent of fir branches
And a touch of secrecy is now in the air.
And the heart gets wide, get ready,
Until Christmas, until Christmas it’s not far anymore
Christmas Eve – the kitchen smells of roast and red cabbage, the candles are burning in the living room and the Christmas tree shines in full splendor.
We used to have crust roast with croquettes and peas and carrots. For a few years now, my father has been in the mood for invention, so there is always something different now – but of course it’s always just wonderful!
This year everything is different. Usually my father and I started to prepare everything at noon, set the table, sang and enjoyed the time together. This Christmas Eve he’ll only be there in the evening, won’t stay long and above all, I have to prepare everything myself. Unfortunately, my husband has to work too, he will only come after the presents are presented.
It’s all pretty weird.
Nevertheless, we will make the best of what we can, and of course the delicacies should not be missing.
Today I’ll tell you what’s on the table for dessert – beware of diabetes and high cholesterol levels
You will need:
- A baking dish (or 12 small bowls)
- 400 g whipped cream
- 500 g low-fat quark
- 500 g mascarpone
- 800 g cherries (drained from the glass)
- 200 g of sugar
- 2 packs of vanilla sugar
- 400 g speculoos or cookie topper you can find
- Some cinnamon powder
- Some cocoa powder
- Some amaretto
Then you can start.
First the cream has to be whipped until stiff, am I the only one who has such problems with it?
Then mix the mascarpone, quark, sugar and vanilla sugar together. Then fold in the cream.
Now the baking dish comes into play.
Spread about 3 tablespoons of the cream in this, then cover with a layer of speculoos (depending on your taste, dip the speculoos in amaretto beforehand).
Spread the cherries over this layer.
Distribute most of the cream on the cherries and finally put a Schickt speculoos or cookie on top and spread a thin layer of the remaining cream. Now all of this moves for about 5 hours to cool down in the refrigerator. Sprinkle with cocoa and cinnamon to taste before serving.
I’ll tell you, the tiramisu is not rocket science, but it always goes down well. Alternatively, you can use raspberries instead of cherries, just as you like.
With that, I am saying bon appetite and peaceful days.
xoxo your Franni