Russian Easter curd

Ingredients for 3 servings:

• 250 g quark
• 90 g apricot(s) from the can
• 90 g pineapple from the can
• 90 g strawberries, hulled
• 40 g butter, soft
• 50 g sugar
• ½ vanilla pod(s), including the pulp
• ½ tbsp lemon juice
• ½ tbsp sugar
• some lemon balm

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Drain the quark in a sieve for about 1 hour. Drain the apricots and pineapple in a sieve as well. Cream the softened butter with the sugar and the scraped seeds of the vanilla pod until creamy. Stir in the quark. Cut 40g apricots, 40g pineapple and 40g strawberries into small cubes and fold into the quark mixture. Line 3 (150g) jars with cling film and fill with the quark mixture. Refrigerate overnight. The next day, drain 50g apricots and 50g pineapple in a sieve. Turn the quark mixture out of the jars onto plates. Carefully peel off the film. Cut the apricots, pineapple and strawberries into pieces. Mix with lemon juice and sugar and serve decoratively with the quark cream. Garnish with lemon balm.