preparation

For the mascarpone cream, combine the quark and mascarpone with myAROMA Vanilla and sugar in a bowl. Wash the lemon under hot water, dry it, finely grate the zest, and squeeze out the juice. Add the lemon juice and zest to the bowl. Blend everything together with a hand mixer for about 1-2 minutes until smooth. Refrigerate the cream until ready to use.

Wash and hull the strawberries. Puree half of the strawberries and sweeten with sugar to taste. If the strawberries taste very watery, you can optionally add a few drops of myAROMA Strawberry to the puree to intensify the flavor. Dice the remaining strawberries. Roughly chop the sponge fingers.

Flavour 100ml of water with 30 drops of myAROMA Orange.

Divide the sponge fingers between 4 glasses (approx. 250ml each). Drizzle each sponge finger with the flavored water, then add about 2 tablespoons of fresh strawberries to the sponge fingers, followed by about 3 tablespoons of the cream. Repeat the process with the remaining ingredients, finishing with the cream.

Let the strawberry tiramisu sit in the glass in the refrigerator for at least 2 hours or overnight. Garnish with halved strawberries or fresh mint before serving, if desired. Enjoy!

Our tip:

For a more "real" tiramisu flavor, you can use myAROMA Tiramisu (28 drops) instead of the orange flavoring.