Tiramisu with LIGHT live hûgo


Lay the sponge fingers in an oven dish and pour 50 ml LIGHT live hûgo over them. Allow them to steep for about one hour. Soften and dissolve the gelatine according to the packet instructions. Stir the cottage cheese, 100 g sugar, gelatine, the rest of the LIGHT live hûgo and the lime juice together to make a smooth mixture. Whip the cream until stiff peaks form and fold it into the creamy mixture. Spread the creamy mixture over the sponge fingers and chill for about three hours. Before serving, mix the chopped mint with the remaining sugar and sprinkle over the hûgo tiramisu.


makes approx. 10–12 portions

  • 200 ml LIGHT live hûgo
  • Approx. 15 sponge fingers
  • 4 leaves gelatine
  • 500 g quark (cottage cheese)
  • 200 ml cream
  • 120 g sugar
  • 20–30 ml lime juice
  • 2–3 tbsp chopped fresh mint