Quince Tiramisu

For the quince tiramisu, peel and core the quinces, cut them into small pieces and cook them with sugar, white wine and lemon juice until soft. Soak the gelatine in plenty of cold water, squeeze out and dissolve in the quince mixture.

Then puree it and let it cool down a bit. Stir in the mascarpone and chopped pistachios and carefully fold in the stiffly whipped cream.

Briefly dip the biscotti in a mixture of rum and apple juice and line the bottom of a mold with them. Spread the biscotti with a layer of quince cream and continue with dipped biscotti. Finish with a layer of cream and dust the top with cocoa powder.

Chill the quince tiramisu for at least an hour before serving.

Preparation Tip:

For a quince tiramisu with a wintry flavor, a little cinnamon can be mixed into the quince cream and the rum can be replaced with amaretto.

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