Sunday, November 27, 2011

Christmas Tiramisu and Anton and Katy's Thanksgiving dinner

Last Thursday was American Thanksgiving and our Anton and Katy invited us over to Anton's studio to celebrate this day with food and friends. I think we were around 13/14 people and Anton made a turkey and a duck that both turned out pretty damn good. We also had tons of vegetables, two kinds of stuffing, gravy, mashed potatoes, and vodka and wine to pair with the food. It was a feast and we all had so much fun!
Rachel and I brought the desserts. She made delicious pumpkin spiced muffins that were really moist and soft. I went with my christmas dessert classic, Christmas Tiramisu.

When my Mum first made it I was so stoked and immediately asked her for the recipe.
Everyone loves it and it is so easy to prepare. 
The only tricky part may be the "quark" (or curd cheese, farmer's cheese or fromage blanc...), and spekulatius (which is a gingerbread spiced christmas cookie) cause these are German products and you may not find it everywhere. 
If you cannot find it in your grocery store you could try to replace the "quark" with cream cheese (low fat), Greek yoghurt or cottage cheese (mixed in a blender to make it smooth).
Instead of the spekulatius, try gingerbread cookies, but make sure that they are not glazed or anything cause they will have to soak.

Okay, here is what you need:

250g quark
250g mascarpone
200g heavy cream
100g white sugar
1 tsp Bourbon Vanilla sugar
400g morello cherries in a glass (drained net weight)
at least 200g spekulatius or gingerbread cookies
unsweetened cocoa powder


In a bowl mix quark, mascarpone, sugar and vanilla sugar until smooth. 
Whip the cream until stiff and carefully fold in the quark-mascarpone mixture.
Drain the morello cherries.

Now take a square pan or casserole (approx. 25x15cm/10x6inches) and cover the bottom with a thin layer of the cream mixture (3 tbsp). Side by side place the spekulatius cookies in one layer on top. 
Cover the cookie layer with first the drained morello cherries, then another thick layer of cream.
 Top everything off with a second layer of spekulatius cookies. 
Spread the cookies with rest of the cream (3-4tbsp). 
Chill for at least 4-5 hours (preferably over night). 
Sprinkle unsweetened cocoa powder over it and serve!


  • If you cannot find bourbon vanilla sugar (that's the one with the little black vanilla bean crumbs), just take regular vanilla sugar and maybe slice up a vanilla bean, scarpe out the inside and add that to the cream.
  • You can also try all different kinds of berries and fruits with it. I find cherries the best, though, but rasberries might be good, as well...
  • I always use quark with 40% fat. The recipe asks for low-fat quark and I might go for it next time, as well cause the mascarpone and whipped cream are already heavy enough.

And here are some thanksgiving impressions:

the food

the hosts

the fun

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