Tiramisu Pots

Directions

• 1.

  Put the egg yolks, Truvia and vanilla seeds in a small heatproof bowl set over a pan of just simmering water (don’t let the water touch the bowl). Using an electric hand mixer beat for 3-5 minutes until thick and creamy. Remove from the heat and whisk for 1 more minute until slightly cooled.

• 2.

  In a separate bowl and with clean beaters whisk 2 tbsp. of baileys with the quark and the cream alternative until the mixture forms soft peaks. Carefully fold in the creamy egg mixture

• 3.

  In another clean bowl, with clean beaters, whisk the egg whites until the form soft peaks then gently fold into the creamy mixture.

• 4.

  Mix the remaining baileys with the cold coffee, then dip the biscuits into the liquid until well soaked.

• 5.

  In each of the 6 glasses place some of the soaked biscuits in the bottom. With a spoon place some of the cream mixture over the biscuits until just covering the biscuits. Repeat layers 2 more times, finishing with the cream mixture

• 6.

  Chill until ready to serve, top each glass with the cacao powder just before serving