Description
A refreshing summer dessert with layers of creamy lemon curd and fresh raspberries that create a heavenly experience in every bite.
Ingredients
Scale
- 1 organic lemon
- 30 g sugar
- 5 tbsp water
- 200 g ladyfingers
- 250 g quark (20% fat)
- 30 g sugar
- 200 g heavy cream
- 1 packet whipped cream stabilizer
- 1 packet vanilla sugar
- 150 g raspberries
- 150 g lemon curd
Instructions
- Prepare the lemon: Wash the lemon thoroughly, zest it, and squeeze out the juice. Mix this juice with 30 g sugar and 5 tbsp of water and set aside.
- Make the cream: In a mixing bowl, combine the quark with 30 g sugar and half of the lemon zest. In another bowl, whip the heavy cream with whipped cream stabilizer and vanilla sugar until stiff. Gently fold the whipped cream into the quark mixture.
- Add the raspberries: Carefully mix the raspberries into the cream, reserving some for decoration.
- Layer: Place half of the ladyfingers in a baking dish and drizzle with some lemon juice. Spread half of the quark cream evenly on top, followed by half of the lemon curd. Repeat the process with the remaining cream and lemon curd.
- Decorate: Garnish the trifle with the reserved raspberries and the remaining lemon zest. Let it chill in the refrigerator for about 120 minutes.
Notes
Ensure all ingredients are at room temperature for a creamier consistency. Keep the raspberries slightly frozen to avoid crushing them.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 22g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg