Ingredients
Scale
- 1 Schälchen Physalis
- 1 Mango
- 3 Bananen
- 2 Becher Schlagsahne (à 250 ml)
- 2 Packung Vanillezucker
- 250 g Magerquark
- 220 g Schmand
- n. B. Spekulatius (Gewürzspekulatius)
- Zimtpulver (to taste)
- Lebkuchengewürz (to taste)
Instructions
- Peel and core the mango, remove the leaves from the physalis (keep one fruit for decoration) and blend everything together with the bananas.
- Crush the speculoos (adjust amount to your taste) finely in a freezer bag with a rolling pin.
- Whip both cream packs separately with one packet of vanilla sugar each until stiff. In one pack, also mix in cinnamon (to taste).
- Divide the cream without cinnamon. Fold half into the quark along with about 2-3 tablespoons of the fruit puree.
- Fold the other half of the cream into the schmand and season with gingerbread spice (to taste).
- Layer the dessert in bowls or glasses: first fruit puree, then gingerbread cream, speculoos crumbs, fruit quark, speculoos crumbs, and finally the cinnamon cream.
- Garnish with the remaining physalis. Ready!
Notes
For the best flavor, use ripe fruits. Adjust the amount of spices and speculoos based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Layering
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg