Strawberry Trifle

Ingredients for 4 servings:

• 250 g low-fat curd cheese
• 200 ml cream
• 60 g sugar
• 200 g strawberries
• n. B. ladyfingers
• n. B. Raspberry Spirit

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

with low-fat curd cheese

Mix the quark with sugar until smooth, whip the cream until stiff, and fold into the quark. Cut the strawberries into small pieces and the sponge fingers into pieces about 2 cm in size. Arrange the sponge fingers in suitable containers, e.g. drinking or dessert glasses, so that the bottom is covered. Drizzle with about 2 teaspoons of raspberry liqueur. Now layer with the quark mixture, the strawberries, and the remaining sponge fingers, also drizzled with raspberry liqueur, until nothing is left. The last layer should not be sponge. Theoretically, the dessert doesn’t need to be refrigerated any longer, but after 1-2 hours in the fridge, it will have infused itself and tastes even better ice cold. Variations: Instead of strawberries, any other fruit will work, such as rhubarb or raspberries, and instead of the raspberry liqueur, you can simply use syrup, although I would then reduce the sugar in the recipe.