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.
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