John Myers
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Strawberry Daiquiri, Strawberry Yogurt Ice Cream, Quark Tiramisu with Candied Strawberries
The perfect strawberry daiquiri, strawberry yogurt ice cream, quark tiramisu with candied strawberries recipe with a picture and simple step-by-step instructions.
Strawberry daiquiri
- 200 ml White rum
- 500 g Fresh strawberry
- 500 g Ice cubes
- 6 cl Lemon juice
Strawberry yogurt ice cream
- 4 Pc. Egg yolk
- 150 g Sugar
- 300 ml Cream
- 300 g Fresh strawberry
- 300 g Greek yogurt 10% fat
Quark tiramisu with candied strawberries
- Biscuit Dough
- 300 g Fresh strawberries
- 150 g Sugar
- 4 Pc. Eggs
- 250 g Mascarpone
- 250 g Quark
Strawberry daiquiri
- Put the fresh strawberries in a blender and puree. Then add the white rum, lemon juice and ice and mix until the ice or the mixture is nice and sultry.
Strawberry yogurt ice cream
- Put the egg yolks and sugar in a bowl and beat until frothy. Put the cream in a saucepan and bring to a boil. Now slowly pour the hot cream into the egg mixture, stirring constantly. Next, add the yoghurt and stir the whole thing evenly. Put the strawberries in the blender and puree to a homogeneous mass. Finally add the strawberries to the yoghurt mixture while stirring slowly. Place in the refrigerator to cool down. Once the mass has cooled down, you fill it into the ice cream machine and turn it on. After about 25-30 minutes, the finished ice cream comes out of the machine into a container and is placed in the refrigerator to keep it cold.
Quark tiramisu with candied strawberries
- First separate the eggs. Save the egg whites as they will be needed later. Now put the egg yolks with the sugar in a bowl and whip the whole thing up frothy. Stir in the mascarpone and quark. It is important that all ingredients are at the same temperature, so it is best to first put everything in the refrigerator and at the same temperature. Beat the egg whites into a firm foam and fold into the prepared mixture. When the mixture is nice and evenly airy, place in the refrigerator to cool down. Now wash the strawberries and remove the stem. Next, candy in small pieces (approx. 1 cm) and some sugar. Let the strawberries stand for 10 minutes so that the sugar draws the juice out of the strawberries. Now take a glass and poke two even lids out of the biscuit. The sponge cake base should not be higher than 1 cm. With a sponge cake base that is thicker than 1 cm, you just stick out a lid and then cut it in half crosswise. Next, put the first sponge cake in a glass. Spread the strawberries evenly on top, about one to one and a half centimeters high. Then spread the curd mixture and repeat to taste. Finally, sprinkle some cocoa over it and put a mint leaf on top for decoration.
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