To be upfront: the following recipe is not entirely sugar- and calorie-free. However, it nourishes your palate and soul at this colder and often somewhat gloomy time of year.
Ingredients: fresh mango (Spain) – pomegranates (seeds and juice) – oranges (squeezed and sliced) – ¼ fat vanilla quark (Migros) – vegan whipped cream (can or whipped by hand) – gluten-free ladyfingers – sliced almonds lightly roasted in a frying pan or almond slivers.
This tiramisu can be prepared with your choice of berries and fruits.
However, the washed fruit must be drained well (on a kitchen towel). Preparing the pomegranates is a bit more time-consuming. Carefully remove the seeds and pour the juice into a measuring cup.
Wash, dry, and pit the fruit and cut it into small pieces if necessary. In a bowl, mix the vegan whipped cream with the quark cream. You can also use vegan quark. Cover the bottom of a sealable glass dish with the cream. Add the seeds, mango slices, and a few chopped orange slices to taste. Place the ladyfingers (sugared side down) on top of the seeds and mango, packing them tightly together, and press down. Drizzle over some freshly squeezed orange juice and pomegranate juice. Again, cover well with the mixture of vanilla quark and vegan whipped cream, add another layer of fruit, press down another layer of ladyfingers, drizzle with juice, and sprinkle with more seeds if you like. Cover with the rest of the cream. Seal and leave in the fridge for at least 24 hours (preferably 48 hours).
Roast the sliced almonds in a frying pan over a medium heat, turning constantly. Garnish the tiramisu with some fruit and almonds before serving.
This dish can be stored in the fridge for at least three days.
Additional variation with blueberries, pomegranates and grapes: