Mascarpone Butter Cookie Dessert with Apricots

Ingredients

• 150 g apricots (canned)
• 150 g butter cookies
• 150 g mascarpone
• 150 g low‑fat quark
• 150 ml whipping cream
• 0.5 vanilla pod (aroma)
• 5 tbsp powdered sugar
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Drain the apricots over a sieve and reserve the liquid. Blend the fruit in a blender, adding some of the reserved juice to taste.

2. 2.

   Place the butter cookies in a freezer bag and crush them with a rolling pin until fine crumbs form.

3. 3.

   Whisk together mascarpone, quark, vanilla essence, powdered sugar, and lemon juice; fold in stiffly whipped cream.

4. 4.

   Spread two‑thirds of the cookie crumbs into dessert bowls, pour the cream over them, gently stir in the apricot purée, and top with the remaining crumbs before serving.