Apricot trifle with quark yoghurt cream and sponge cake

Name: Apricot trifle with quark yoghurt cream and sponge cake
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Apricots; 250 g Edible quark (20 % fat in dry matter); 100 g Whole milk yoghurt; 50 g + 4 tablespoons sugar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 200 ml Orange juice; 4 TABLESPOONS Aperol; 60 g Orange cookies

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Apricots
250 g Edible quark (20 % fat in dry matter)
100 g Whole milk yoghurt
50 g + 4 tablespoons sugar
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
200 ml Orange juice
4 TABLESPOONS Aperol
60 g Orange cookies

Directions

1
Wash and halve the apricots, remove stones and cut the flesh into cubes. Cream quark, yoghurt, 50 g sugar, lemon and 1 pinch of salt with the whisk of the hand mixer.
2
Caramelise 4 tablespoons of sugar. Add the orange juice and aperol and simmer until the sugar is dissolved and the liquid is boiled down like a syrup. Divide the biscuits, except for 4 pieces, into bowls and sprinkle with syrup, except for 4 tablespoons.
3
Spread the cream and apricots over the biscuits. Crumble the remaining biscuits and sprinkle on the apricots. Sprinkle with remaining syrup.