members recipes

This dessert needs some time - not to prepare, but to cool in the fridge! Count in about 2 hours for that and it will be really lovely. You might want to add some extra sugar to the quark-creme, depending on how strong your coffee is. Start whipping the quark, mascarpone and yoghurt with 2 tblsp caster sugar and work your way up until it´s sweet enough for you.

Ingredients
250 g quark
100 g mascarpone
100 g yoghurt
3 tblsp caster sugar
1 double espresso or strong coffee (about40-50 ml)
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200 g cream, whipped with 1 tsp caster sugar
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100 g amarettini
60 g butter
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2 pears
1 tsp butter
1 tsp sugar
some drops of lemon juice
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some rasped chocolate for decoration, preferrably dark choc

Method
Make the espresso/coffee and put it in the freezer so it cools off as quickly as possible.

Melt the butter, mix the amarettini until they´re fine crumbs and knead both together. Split it up in 6 dessert bowls and gently press it down so it forms a plane surface. Place the dessert bowls in the fridge.

Chop up the pears in little cubes and sweat them in the heated butter and sugar. Let it cook gently for two or three minutes (the pears shouldn´t get too mellow!) and carefully add a few drops of lemon juice. It´s not supposed to taste lemonny, just fresh! Put aside and let it cool off.

Mix the quark, mascarpone, yoghurt and 2 tablespoons of caster sugar with a hand mixer until the sugar has dissolved. Add the cooled off espresso/coffee and mix some more, now slowly adding the sugar, tasting the mass every time the sugar has dissolved.

Split up the pears in the six dessert bowls and spread them out on the amarettini base. Now add the cappucchino cream and put some of the whipped cream on top.

Place the bowls in the fridge and sprinkle with rasped chocolate just before serving.

This recipy is for 6 portions.