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Strawberry tiramisu in a glass

Recipe from the Ayurveda kitchen in Birstein by Kerstin Rosenberg

 

Ingredients for 5 servings:

approx. 75 g organic spelt biscuits

150 ml AyurCafé (or black coffee)

500 g fresh strawberries

250 g ricotta

2 tablespoons low-fat quark

¼ tsp cardamom

1 tbsp. maple syrup

1 tsp vanilla sugar

1 tsp strawberry jam

 

Preparation:

1. cut the biscuits and fill the bottom of each of the 5 serving glasses with them.

Sweeten the boiled coffee with a little sugar and pour it over the biscuits so that the coffee can soak in.

Wash the strawberries. Cut half of the strawberries into small pieces, mix with 1 tsp vanilla sugar and leave to soak.

Puree the other half of the strawberries with a blender. Mix the strawberry puree with ricotta, curd, maple syrup and cardamom to a fine cream. Spread the cream over the coffee-soaked biscuits in the 5 glasses. 5.

Mix some strawberry jam into the strawberry pieces and pour the fresh fruit over the ricotta cream in the glasses. Chill for at least 30 minutes.

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