Ingredients:
480 g of quark
a few lemon(s), grated zest
750 g of apple compote
36 biscuits (shortcrust biscuits)
Cinnamon
250 g of cream
100 g of sugar
3 packs of vanilla sugarBeat the cream until stiff. Whisk the quark with the vanilla sugar, sugar and lemon zest until the sugar has dissolved, 1-2 minutes. Gently fold in the whipped cream.

Place the butter cookies in a mold as the first layer (I used a brownie mold, so exactly 16 biscuits were needed for the first layer). Now put a good half of the apple sauce on the biscuits, then half of the ricotta cream. Sprinkle a little cinnamon on top. Repeat the same procedure so that the tiramisu ends with the quark cream. Sprinkle a little cinnamon on the cream again and keep the tiramisu cool.

Now it must macerate for 4 hours, ideally all night, then it will develop all its flavour!

It’s a light and fresh version! If you want it even lighter, replace the sugar with sweetener and the cream with cremefine!