John Myers
Ingredients for 6 servings:
- 24 sponge fingers
- 350 g raspberries
- 500 ml cream
- 250 g quark
- 4 egg yolks
- 10 sheets of gelatin
- 80 g sugar
- 1 vanilla pod(s)
- 7 cl liqueur (raspberry liqueur)
Instructions
Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes
Delicious dessert from France!
Bring 250ml of cream to a boil with the split vanilla pod and let it steep briefly, then remove the vanilla pod. Beat the egg yolks with the sugar until creamy and stir vigorously into the boiling cream. Simmer over low heat, continuing to whisk until the cream thickens. Remove from the heat. Soak the gelatine leaves in cold water and then dissolve them in the still-warm cream. Stir the quark until creamy and whip the remaining cream until stiff peaks form. Fold both ingredients into the cooled cream. Dip the sponge cakes into the liqueur, which has been diluted with a little water. In a baking dish, alternate layers of sponge cakes, cream, and raspberries. Chill for 8 hours.
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