Mascarpone Quark Yoghurt Cream with Strawberry Pulp

5 from 9 votes
Prep Time 20 mins
Total Time 20 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 114 kcal


  • 1 Pc. Vanilla pod
  • 1 kg Fresh strawberries
  • 350 g Mascarpone
  • 500 g Low fat quark
  • 5 Pc. Mint leaves
  • 400 g Yogurt
  • 5 tbsp Vanilla sugar
  • Green pepper
  • 50 g Meringue
  • 50 g Dark chocolate


  • Puree 1,900g strawberries and strain them through a sieve so that there are no pieces in the pulp. Now season the pulp with sugar and green pepper.
  • Put the mascarpone, quark, yoghurt and the pulp of the vanilla pod in a bowl and stir until smooth. Add sugar to taste.
  • Arrange in shifts. First layer the cream, then the strawberry pulp, then again the cream. The whole thing is garnished with a fresh strawberry, small pieces of strawberry, crumbled meringue and grated dark chocolate.


Serving: 100gCalories: 114kcalCarbohydrates: 11.6gProtein: 4.3gFat: 5.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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