Ingredients for 4 to 5 persons
- 200g mascarpone
- 200g quark
- 50g yogurt
- ⅖ cup sugar
- 3 tablespoons milk
- 3 tsp cinnamon
- 200g biscuits
- ½ cup milk
- 4-5 tsp cocoa
optional:
- Eggs or chocolate liqueur instead of milk
- 2 eggs instead of yoghurt
Preparation
Mix mascarpone, ricotta, Yogurt / eggs, sugar and milk / liqueur. Then add 2 tsp cinnamon.
Mix 2-3 tsp cocoa with milk and stir (first mix a small amount of milk with cocoa and then add the remaining milk → less clumping.) Dip about eight biscuits briefly in cocoa and then lay them on the bottom of a slightly higher and not so wide bowl (pictured bowl: about 24 cm Diameter and 11 cm height).
Cover the biscuit layer with the Mascarpone quark mass. Then alternate biscuits and Mascarpone quark mass, till both are used up. Finish with the mass.
Sprinkle with 2 tablespoons cocoa and 1 tsp cinnamon. Finally, put it in the refrigerator for 2 to 3 hours.
Note: Keep the Cinnamon and mascarpone cake refrigerated whenever possible, this is especially true for the Variation with the eggs.
Bon appetite!
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