Quark casserole with pineapple and mango

Name: Quark casserole with pineapple and mango
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 500 g Low-fat curd; 2 TABLESPOONS Butter or margarine; 1/2 Pineapple; 1 Mango; 5 Eggs; 150 g Sugar; 1 TABLESPOON Semolina; 1 TABLESPOON Cornstarch; 1 TABLESPOON Flour; 7-10 Tbsp scraped pulp from 1 vanilla pod; 4 TABLESPOONS Lemon and orange juice (freshly squeezed); 7-10 Tbsp grated zest of 1 untreated lemon and 1/2 orange; 7-10 Tbsp Fat and sugar; 7-10 Tbsp ground pistachios, browned grated coconut and mint

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

500 g Low-fat curd
2 TABLESPOONS Butter or margarine
1/2 Pineapple
1 Mango
5 Eggs
150 g Sugar
1 TABLESPOON Semolina
1 TABLESPOON Cornstarch
1 TABLESPOON Flour
7-10 Tbsp scraped pulp from 1 vanilla pod
4 TABLESPOONS Lemon and orange juice (freshly squeezed)
7-10 Tbsp grated zest of 1 untreated lemon and 1/2 orange
7-10 Tbsp Fat and sugar
7-10 Tbsp ground pistachios, browned grated coconut and mint

Directions

1
Drain the curd. Melt the fat. Peel and halve the pineapple and cut out the stalk. Cut the flesh into pieces. Peel mango. Cut the flesh along the core, then cut into pieces.
2
Separate eggs. Beat egg whites until stiff, add sugar. Mix quark, egg yolk, semolina, starch, flour and melted fat. Season with vanilla pulp, juice and zest of lemon and orange.
3
First fold in the beaten egg white, then the fruit carefully. Pour into a greased mould sprinkled with sugar. Bake in a preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 20 minutes. Serve hot as desired, sprinkled with ground pistachios and browned coconut flakes.
4
Decorate with mint.