What do you need:
For the long fingers:
1/8 teaspoon of salt
1 teaspoon of vanilla extract
115 grams spelled flour
Piping bag with wide round nozzle
For the tiramisu:
1 glass of apple juice
500 grams of low-fat quark
500 grams of Dutch strawberries
This is how you make it:
You start by making the long fingers.
Preheat the oven to 190 degrees.
Separate the yolks from the protein. Put the yolks in a bowl together with the salt, the vanilla extract, 30 grams Greensweet Sweet and 15 grams Greensweet Erythritol. Mix this well until it is airy and if a ribbon runs through the whisk.
Beat the egg white to foam with first of the rest of the Greensweet Sweet and Erythritol. Spat the foam carefully through the egg yolks. Sift the flour over the bowl and carefully fold it.
Put the batter in a piping bag with a wide round nozzle.
Place the baking paper on the oven plate.
Spray the batter on the baking paper and make about 10 cm long rows with 4 cm between rows. Put them in the oven for 10 minutes. Repeat until your batter is finished. Allow the long finger to cool well before you start building the tiramisu.
Mix the curd with the Greensweet Icing and the Greensweet liquid drops Caramel. Put half of the strawberries in a bowl and puree them.
Building up the tiramisu:
Put the apple juice on a plate and leave the long finger in it for a short while. I did this myself 1 for 1 otherwise they get too wet.
Take a nice bowl and cover the bottom with the long fingers, take half of the curd and spread this over again. Then brush the strawberry puree over it and cover it again with long fingers.
Then brush over the rest of the curd and put the remaining strawberries on top.
Before serving, add a little bit of that delicious Greensweet Icing.
Source / photo: Maaike Smink