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🍰 Bee Sting Layer Dessert

554 kcal · 30 min · 4 servings

Bee Sting Layer Dessert Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the sliced almonds in a non-stick pan.
  2. 2. Toast the almonds over medium heat until they are fragrant and lightly browned.
  3. 3. Add the sugar to the almonds and let it caramelize while stirring.
  4. 4. Pour in 50 g of cream, the honey, a pinch of salt, and 1 tsp of vanilla extract.
  5. 5. Bring the mixture to a boil.
  6. 6. Continue cooking the mixture until the liquid has evaporated.
  7. 7. Spread the mixture onto a sheet of reusable baking mat.
  8. 8. Allow the topping to cool down.
  9. 9. Peel the honey pomelo and remove the fruit flesh.
  10. 10. Tear the pomelo flesh into coarse pieces.
  11. 11. Halve the pear and remove the core.
  12. 12. Cut the pear into cubes.
  13. 13. Halve the mandarin and squeeze out the juice.
  14. 14. Add the mandarin juice and 1 tsp of vanilla extract to the pomelo and pear pieces.
  15. 15. Mix everything together.
  16. 16. Take about two-thirds of the fruit mixture and place it in the refrigerator.
  17. 17. Puree the remaining third of the fruit mixture until smooth.
  18. 18. Chill the puree as well.
  19. 19. Mix the mascarpone with the powdered sugar and 1 tsp of vanilla extract until creamy.
  20. 20. Stir the quark into the mascarpone mixture.
  21. 21. Add 200 g of cream.
  22. 22. Whip the cream using San-apart (a cream stabilizer).
  23. 23. Fill the cream into a piping bag fitted with a large star tip.
  24. 24. Chill the cream briefly.
  25. 25. Layer the components alternately in pretty glasses.
  26. 26. Start with a layer of diced fruit.
  27. 27. Add a layer of fruit puree on top.
  28. 28. Pipe a layer of cream on top.
  29. 29. Repeat the three layers (fruit, puree, cream) once more.
  30. 30. Break the cooled bee sting topping into coarse pieces.
  31. 31. Place the topping pieces on the top cream layer.

Nutrition per serving