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.
•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