Berry Quark Lasagne

Name: Berry Quark Lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1 TABLESPOON (15 g) Cornstarch; 300 ml Cherry Juice; 50 g + 100 g sugar; 450 g TK-mixed berries; 3 Eggs (Gr. M); 1 pinch Salt; 3 tablespoons (50 g) butter/margarine; 1 package Vanillin sugar; 250 g Low-fat curd; 5 tablespoons (50 ml) Milk; 150 g Mascarpone (Italian cream cheese); 1 package Pudding powder "Vanilla flavour"; 1 TABLESPOON Juice and grated. peel of; 1 untreated lemon; 6 Lasagne sheets; 2 TABLESPOONS flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1 TABLESPOON (15 g) Cornstarch
300 ml Cherry Juice
50 g + 100 g sugar
450 g TK-mixed berries
3 Eggs (Gr. M)
1 pinch Salt
3 tablespoons (50 g) butter/margarine
1 package Vanillin sugar
250 g Low-fat curd
5 tablespoons (50 ml) Milk
150 g Mascarpone (Italian cream cheese)
1 package Pudding powder "Vanilla flavour"
1 TABLESPOON Juice and grated. peel of
1 untreated lemon
6 Lasagne sheets
2 TABLESPOONS flaked almonds
7-10 Tbsp Icing sugar

Directions

1
Mix the starch and 4 tablespoons of juice until smooth. Boil up the rest of the juice and 50 g sugar. Cook the berries for 5 minutes, cool down
2
Separate eggs. Cream egg yolk, salt, fat, 100 g sugar and vanillin sugar. Stir in quark, milk, mascarpone, pudding powder, lemon peel and lemon juice. Beat egg white until stiff, fold in
3
Pour 1/3 of the mascarpone cream into a greased mould (approx. 20 x 30 cm). Place 3 lasagne plates on top and spread half of the berry compote on top. Spread 1/3 of the cream on top and place 3 lasagne plates on top. Add the rest of the compote and finish with the rest of the cream
4
Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 40-45 minutes. Sprinkle with almonds about 15 minutes before the end. Dust with icing sugar