Ribbon noodle casserole with quark and puff pastry

Ingredients for 4 servings:

• 200 g tagliatelle pasta
• 150 g raisins
• 500 g layered cheese
• 300 g whipped cream
• 4 eggs, separated
• 2 packs of puff pastry
• 1 lemon(s), peel
• 120 g powdered sugar
• 3 packets of vanilla sugar
• 4 tbsp butter
• breadcrumbs
• Powdered sugar, for sprinkling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a delicious dessert, for a casserole dish

Cook the tagliatelle pasta until al dente and drain well. Mix with 2 tablespoons of butter and let cool. Grease the baking dish with 1 tablespoon of butter. Place 1 package of thawed puff pastry on the bottom. Sprinkle with breadcrumbs. Beat the egg yolks with powdered sugar and vanilla sugar until frothy. Add the lemon zest and drained layered cheese. Then stir in the cream and raisins. Beat the egg whites until stiff and fold into the quark mixture. Stir the cooled pasta into the quark mixture and spread evenly in the baking dish. Brush the remaining puff pastry with 1 tablespoon of butter and finish with the filling. Bake at 180°C for 30 minutes. Let cool for 10 minutes, then sprinkle with a little powdered sugar. Tip: I always use small spiced meat casserole dishes. They’re great for serving, and nothing falls apart.