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ZUTATEN Für den Boden: (Biskuitboden „No Bake“)150 g Löffelbiskuits1 Espresso n. B. Likör Für die Creme:1 Pck. Gelatine, gemahlene6 EL Wasser500 g Magerquark250 g Mascarpone100 g Zucker200 g Schlagsahne300 g