Light Tiramisu

Cook the vanilla pudding powder with the milk (1.5% fat) and 40 g sugar according to the package instructions into a very thick pudding.

Cover the surface of the pudding directly and let it cool completely, then chill in the fridge.

Beat the low-fat quark with the remaining sugar and the vanilla sugar until creamy and the sugar has dissolved.

Briefly smooth the cold, firm pudding and then fold it into the quark mixture.

Whip the cream until stiff and gently fold it into the cream.

Make a strong espresso, let it cool and mix with the brandy.

Line a rectangular dish with half of the ladyfingers and soak them with the espresso mixture. Spread half of the cream over them, cover with the remaining ladyfingers, soak again and spread the remaining cream evenly on top.

Dust the surface lightly with cocoa powder and let the tiramisu rest in the refrigerator for at least 3 hours. Before serving, let it come to room temperature briefly.