Quarksouffle

Ingredients

• 3 egg yolks
• 30 g powdered sugar
• Salt
• 1 Vanilla bean
• 10 ml rum
• 0.5 tbsp cornstarch
• 100 g quark
• 40 g whipping cream
• 125 g marzipan base (pureed or grated)
• 3 egg whites
• 2 tbsp sugar
• butter (for cups or molds)
• sugar (for cups or molds)
• powdered sugar (for dusting)

Instructions

1. 1.

   Beat the egg yolks with powdered sugar in a metal mixing bowl and whisk over a hot water bath until frothy.

2. 2.

   Add a pinch of salt, scraped vanilla bean, cornstarch, rum, and quark. Whisk well with a whisk.

3. 3.

   Puree marzipan with whipping cream in a blender and fold into the quark mixture. Beat egg whites with sugar to stiff peaks, then gently fold in.

4. 4.

   Fill buttered and sugared heat‑proof cups about 1 cm below the rim. Place cups in a baking dish, pour hot water over them, and bake at 180°C for about 30 minutes in a preheated oven.

5. 5.

   Remove, dust with powdered sugar, and serve immediately.