Ingredients

(4 servings)

• 6 fresh figs

• 100 g amarettini biscuits

• 100 ml espresso, cooled

• 250 g mascarpone

• 150 g low-fat quark

• 2 egg yolks

• 4 egg whites

• 60 g sugar or erythritol

• Chopped pistachios for garnish

Instructions

1. Make the cream
Beat the egg yolks with the sugar until light and fluffy. Stir the mascarpone and quark until smooth, then gently fold them into the egg mixture. Beat the egg whites until stiff and carefully fold them into the cream.

2. Prepare the figs
Wash the figs and roughly chop them. Place them in a tall container and purée with an immersion blender.

3. Assemble
Briefly dip the amarettini in the espresso and arrange them in a dish. Spread a layer of fig purée on top, followed by a layer of cream. Repeat the layers until all ingredients are used up, finishing with a layer of cream.

4. Chill
Refrigerate for at least 3 hours, preferably overnight.

5. Finish
Before serving, sprinkle with chopped pistachios and garnish with fresh fig slices.

Enjoy!