Mascarpone cream layered dish

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash organic lemon and rub dry. Grate the zest of the lemon thinly. Halve 2 lemons, squeeze juice. Simmer 75 g sugar, 100 ml water and lemon juice for about 5 minutes. Remove from heat and let cool off

2. 2

   Wash and halve the apricots and remove the stone. Puree the apricots and pass through a sieve. Halve 3 lemons and squeeze the juice. Mix mascarpone, quark, vanilla sugar, lemon juice, lemon peel, milk and 75 g sugar until smooth. Whip cream until semi-stiff and fold in

3. 3

   Spread 1/3 of the biscuits on the bottom of a glass bowl, cut them slightly if necessary and soak them with 1/3 of the lemon syrup. Put 1/3 of the cream and 1/3 of the fruit puree in streaks on the biscuits. Process the remaining cream, purée, lady fingers and lemon syrup in the same way. Put the layered dish in a cool place until serving

4. 4

   About 30 minutes before serving, select the berries, wash and clean if necessary. Halve or quarter strawberries, depending on size. Mix the berries and 1 tbsp. sugar and leave to stand for approx. 15 minutes

5. 5

   Just before serving, sprinkle the cream with pistachios. Possibly arrange some berries on top. Add the rest of the berries

6. 6

   Up to 10 people:

7. 7

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
370 kcal

CARBS
36 g

FATS
19 g

PROTEINS
11 g