Lemon Cream with Sponge Cake Base
A lemon cream dessert featuring fresh ingredients from the South Fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g sponge biscuits
- 30 g Butter
- 4 sheets gelatin
- 200 g yogurt
- 125 g quark
- 1 tsp lemon zest
- 3 tbsp sugar
- 20 ml lemon liqueur (e.g., Limoncello)
- 1 Egg white
- 100 ml whipping cream
- lime slice (optional)
- lemon balm leaf
Instructions
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1.
Crush the sponge biscuits finely. Melt the butter and mix with the crumbs. Distribute the mixture into four glasses, pressing lightly at the bottom.
-
2.
Soak the gelatin in cold water. Whisk together yogurt, quark, lemon juice, zest, and 2 tbsp sugar until smooth. Squeeze out excess water from the gelatin and dissolve it in a saucepan over low heat with the lemon liqueur. Fold in 2 tbsp of the yogurt mixture, then stir into the remaining yogurt-quark cream. Beat the egg white with 1 tbsp sugar to stiff peaks. Whip the cream to stiff peaks and fold all together with the meringue. Spread the cream over the sponge bases in the glasses. Chill for at least 2 hours. Garnish with lime slices and lemon balm leaves before serving.
