Strawberry lasagne
Fresh strawberries and a fluffy cream made from mascarpone, quark and cream, layered with ladyfingers – that’s what summer tastes like!
INGREDIENTS (For 8 servings)
500 g mascarpone
250 g quark
3 tbsp powdered sugar
200 g cream
1 kg strawberries
200 g ladyfingers
1 bar of white chocolate
a few mint leaves
PREPARATION
Step 1
Mix the mascarpone and quark with the powdered sugar. Whip the cream until stiff and fold into the mascarpone-quark cream. Puree about half of the strawberries. Dice the remaining strawberries.
Step 2
Place half of the ladyfingers in the dish (small casserole dish 24 x 18 cm). Cover with 3-4 tbsp strawberry puree. Spread some strawberry pieces on top. Cover with a layer of cream and smooth it out. Place the second layer of ladyfingers on top and cover again with strawberry puree. Spread some more strawberry pieces on top and finish with a layer of cream.
Step 3
Spread the remaining strawberry pieces on the cream and drizzle with the remaining strawberry puree. If necessary, grate white chocolate over the dessert for decoration and garnish with a little mint. Chill for at least 2 hours. Serve chilled.
