Quark biscuit cup with raspberries

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash lemon hot, rub dry. To decorate, peel off some of the peel in thin strips with a zest ripper. Finely grate the remaining peel. Squeeze the lemon. Mix quark, sugar, grated rind and 2 tbsp. juice.

2. 2

   Whip cream until stiff and fold in.

3. 3

   Mix the remaining lemon juice with 4 tablespoons of water and vanilla sugar. Spread half the lady fingers in a bowl. Drizzle half the juice mixture over them. 1⁄3 Spread the quark cream on top and spread the rest of the lady fingers on top.

4. 4

   Sprinkle with the rest of the juice mixture.

5. 5

   Spread 100 g raspberries on the lady fingers without defrosting. 1⁄3 Spread curd cream on top. First spread half the lemon curd, then the rest of the curd cream on top. Leave the trifle in the refrigerator for at least 2 hours.

6. 6

   Decorate with rest of lemon curd, 50 g raspberries and lemon zests.

Nutrition Facts

KCAL
440 kcal

CARBS
45 g

FATS
22 g

PROTEINS
12 g