GINGERBREAD PUNCH TIRAMISU

Ingredients:
1 pkg spelt sponge cake
1 pkg sheep milk quark
2 pkg sheep milk yoghurt
2 pinches vanilla powder
2 pinches lemon zest
3-4 tbsp raw cane sugar or coconut blossom sugar
1/2 tsp gingerbread spice
1-2 tbsp cocoa
ca .100-150 ml Voelkel elderberry punch

Preparation:
Put quark, yoghurts, vanilla pulp, lemon zest and raw cane sugar/Coconut blossom sugar in a bowl. Mix well with an egg whisk and stir until a smooth cream is obtained
Prepare a small casserole dish.
Put the punch into a bowl and
one after the other, add a sponge cake,
and place it in the baking dish.
Continue until the bottom of the casserole
is covered with sponge cake.
Now distribute the first half of the cream over it
Spread a layer of sponge fingers dipped in punch over it again.
Now spread the rest of the cream over it. Refrigerate the Tiramisu for about 2 hours. Before serving, mix the gingerbread spice with the cocoa and powder over the tiramisu.