Raspberry Tiramisu à la Malax Loaf


Serves: 6

  • 12 slices of Malax Loaf
  • 2 dl espresso coffee
  • 4 cl Amaretto
  • 300 g cream cheese (Mascarpone)
  • 200 g quark
  • 4 egg yolks
  • 3 dl milk
  • 180 g sugar
  • 1 vanilla pod


  • 5 dl ready-made vanilla custard (that can be wripped)
  • 6 geletin leaves
  • 3 dl cream
  • 1 l fresh raspberries

Cut Malax Loaf slices into discs that will fit the serving cup.
Mix espresso and Amaretto.
Soak the bread discs in the espresso-Amaretto mix.

Beat the eggs yolks with sugar until frothy.
Bring milk to a boil and add it in the yolk-sugar mix.
Place the mixture in a double boiler, which is over boiling water, and heat it until 79°C. Remember to keep stirring this constantly.
Cool thoroughly to avoid the mixture cooking any longer.
You can replace anglaise with ready-made vanilla custard.

 Mix quark and cream cheese.
 Let the gelatin leaves soak soft in cold water, add them in a dash of hot cream and combine with quark-cheese
 mixture. Add first only a little and mix even, then add the rest.
 Combine anglaise with the quark-cream mixture and add the rest of cream.
 Place a soaked slice of Malax Loaf on the bottom of a serving cup.
 Top with raspberries.
 Spread mousse on the raspberries.
 Make another layer with bread, raspberries and mousse.
 Place the cups in a refridgerator for about one hour.
 Garnish with ground chocolate and raspberries.