Go Back
Solero Tiramisu
John

Solero Tiramisu

A creamy no-bake Solero Tiramisu with mascarpone, quark, ladyfingers, and bright maracuja topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 portions
Course: Dessert
Cuisine: European
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g mascarpone
  • 500 g quark
  • 200 g heavy cream cold
  • 100 g sugar
  • 1 packet vanilla sugar
  • 400 ml maracuja juice
  • 1 packet ladyfingers
  • 1 packet vanilla sauce powder without cooking
  • 100 ml maracuja juice for topping

Equipment

  • Mixing bowl
  • Hand mixer
  • Rectangular baking dish

Method
 

  1. Whip the cold cream until soft peaks form.
  2. Mix mascarpone, quark, sugar, and vanilla sugar until smooth.
  3. Fold the whipped cream in gently to keep the filling airy.
  4. Arrange ladyfingers in a dish and lightly soak or drizzle with maracuja juice.
  5. Spread half of the cream over the biscuits.
  6. Add a second layer of ladyfingers and finish with the remaining cream.
  7. Stir vanilla sauce powder into maracuja juice until thickened, then spread over the top.
  8. Chill the dessert for at least 2 hours before serving.

Notes

  • Best served well chilled.
  • For a stronger fruit flavor, use a tart maracuja juice.
  • Adjust sugar to taste depending on the sweetness of your juice.