Strawberry tiramisù

Use a tablespoon to press the quark through a sieve and into a bowl. Stir the natural yoghurt, vanilla sugar, lemon juice and icing sugar until smooth. Beat the cream and then, together with the sliced strawberries, stir into the quark and yoghurt mixture. Dip the ladyfingers briefly in the cloudy apple juice and place in a soufflé dish. Cover with the quark and natural yoghurt cream. Repeat this layering process two more times. Finally garnish with the sliced strawberries, leave to cool and serve as required.
160 g quark
160 g natural yoghurt
1 pack vanilla sugar
juice of ½ lemon
70 g icing sugar
150 ml cream
160 g strawberries, sliced
200 ml cloudy apple juice
1 pack ladyfingers
100 g strawberries to garnish
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