Heavenly Tiramisu in Cherry

For the heavenly tiramisu in cherry, first line the bottom of a baking dish (20 x 30 cm) with biscuits.

For the lute sugar, bring the water and sugar to the boil and allow to cool. Stir in the amaretto. Soak the biscotti with the liqueur sugar.

Mix the Kirsch Grütze with the Amaretto and spread evenly on the biscuits.

For the mascarpone cream, mix mascarpone with yogurt and powdered sugar. Whip the cream with cream stiffener and vanillin sugar until stiff and fold in.

Spread the cream evenly on the Kirsch Grütze. Refrigerate the tiramisu overnight.

Sprinkle the heavenly tiramisu in Kirsch with chocolate chips before serving.

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