Strawberry Snowstorm

Ingredients for 6 servings:

• 2 egg whites
• 100 g sugar
• 25 g almond(s), chopped
• 250 g low-fat curd cheese
• 250 g natural yogurt
• 200 g cream
• 2 packets of vanilla sugar
• 1 pack of cream stiffener
• 500 g strawberries
• Sweetener, liquid, or sugar
• 1 pinch of salt
• possibly chocolate flakes, white
• some almonds, sliced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

a variation of the snow flurry with strawberries and almond meringue

Preheat oven to 130 degrees Celsius (266 degrees Fahrenheit) fan-assisted. First, beat the egg whites with a pinch of salt until stiff peaks form. Then slowly add the sugar and continue beating until stiff peaks form. Spread the meringue thinly on a baking sheet lined with baking paper. The thicker the meringue, the longer it will need to dry in the oven! Once the meringue has been spread and smoothed out, sprinkle generously with almonds. Let the meringue dry for about 20-30 minutes at 130 degrees Celsius (266 degrees Fahrenheit). Once cooled, it should have a crumbly consistency. If the mixture is rather rubbery, let it dry in the oven for a few more minutes. Up to this point, everything can be prepared a day in advance. In the meantime, mix the low-fat quark with the yogurt and a sachet of vanilla sugar. Whip the whipped cream with the second sachet of vanilla sugar and the sachet of cream stabilizer until stiff peaks form. Wash and quarter the strawberries. Now slowly fold the whipped cream and strawberries into the quark and yogurt mixture. If the cream isn’t sweet enough for you, you can add a little more sugar or liquid sweetener. But please note that the meringue is very sweet! Now break the cooled meringue into small pieces. This dessert looks best when layered in a large glass bowl or small glasses. First, put half of the meringue in a bowl. Then spread half of the cream over the meringue. Then the remaining meringue and then the remaining cream. Finally, I sprinkle white chocolate chips or sliced ​​almonds over the cream. Be sure to keep it in the refrigerator until ready to serve! Important: This dessert is easy to prepare. But you have to remember, the longer the cream sits, the softer the meringue becomes! I usually make it just a few hours before eating.