Ingredients
(fills 6–8 small dessert glasses, approx. 150–200 ml)
Strawberry Topping
300 g strawberries 3–4 tbsp vanilla sugar
Strawberry Quark
100 g strawberries 600 g almond quark (or plant-based Skyr-style or Greek-style yoghurt) 80 g maple syrup Almond, soya or rice cream (or plant-based whipped cream)
Tiramisu Base
200 g spelt biscuits 40 g ground almonds 4 tbsp maple syrup
Preparation
Wash all the strawberries and cut them in half.
For the strawberry topping: Marinate 300 g strawberries in vanilla sugar and set aside.
For the strawberry quark: Purée the remaining 100 g strawberries. Place the almond quark in a bowl, stir in the maple syrup and fold in the puréed strawberries. Whip the almond, soya or rice cream to stiff peaks and fold into the strawberry quark mixture.
For the tiramisu base: Crumble the spelt biscuits and mix with ground almonds and maple syrup.
To assemble: Layer the ingredients in small dessert or preserve jars – first the spelt biscuit base, then the strawberry quark and finally the marinated strawberries. Depending on the size of the jars, you can make as many layers as you like. Finally, sprinkle the strawberries with a little spelt biscuit crumb and decorate with a few mint leaves if desired.
Bon Appétit!