Strawberry tiramisu light with curd and yogurt cream

Ingredients for 2 servings:

• 3 egg yolks
• 3 egg whites
• 20 g powdered sugar
• 50 g sugar
• 60 g flour
• e.g. vanilla sugar and
• Powdered sugar for sprinkling
• 250 g QimiQ (vanilla flavor)
• 125 g quark, possibly more
• 125 g yogurt
• 125 g sour cream
• ½ lemon(s), approximately, the juice
• n. B. flavoring (e.g. orange peel, vanilla sugar, sugar, rum, cinnamon, mint)
• ¼ liter orange juice
• 1 shot of raspberry brandy or other liquor
• 500 g strawberries or other berries, as desired
• possibly gelatin

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

without mascarpone and without cream

For the sponge cakes (of course, this recipe also works with store-bought sponge cakes!), beat the egg yolks with powdered sugar until frothy. Beat the egg whites with sugar until stiff peaks form and shiny. Fold the egg whites into the egg yolk mixture, sift the flour over them, and mix everything together until light and fluffy. If you like, you can also add orange zest or lemon flavoring. Then, using a piping bag fitted with a smooth nozzle, pipe sponge cakes onto a baking sheet lined with baking paper (leaving some space between each cake). Depending on the size of the pipe, this will yield about 20 sponge cakes. You may also wish to sprinkle the sponge cakes with a mixture of powdered sugar and vanilla sugar. Bake in a preheated oven at approximately 160°C with the oven door slightly ajar for about 10-15 minutes. Then remove the sponge cake from the paper relatively quickly. Beat the QimiQ until smooth and add all the other ingredients to taste. You can also use buttermilk or more quark. Add flavorings to taste. The cream shouldn’t be runny! I use very little vanilla sugar or sugar, as the sponge cakes are usually quite sweet. But that depends on your taste! Just try it! Enhance the orange juice with a dash of raspberry brandy—or omit the alcohol. Briefly dip the cooled sponge cakes (don’t drown them!) and layer them in a dish (if you like, you can line the dish with cling film beforehand). On top of this layer, add a layer of cream. On top of the cream, add chopped strawberries (slices, cubes… to your liking), then another layer of sponge cakes, cream, and strawberries. If you prefer something “finer,” you can also puree the strawberries beforehand and stir them into the cream, but then you might need a little more gelatin to prevent the cream from being too runny. As a final layer, add more cream and arrange a few strawberries decoratively on top. Refrigerate for at least 2-3 hours (preferably overnight), and you’ve got a wonderful, fresh, light dessert!