Raspberry Trifle with Quark

Ingredients

• 3 eggs
• 75 g caster sugar
• 1 Tbsp vanilla sugar
• 75 g flour
• 300 g raspberries
• 1 tbsp Lemon Juice
• 75 g maple syrup
• 1 Vanilla bean
• 1 piece unbleached lemon zest
• 250 g low-fat quark
• 40 g caster sugar
• 125 g whipping cream (35% fat)
• 50 ml Apple Juice
• 150 ml whipping cream (35% fat)
• 2 tbsp chopped nuts

Instructions

1. 1.

   Preheat the oven to 180°C (fan 160°C; gas: level 2-3).

2. 2.

   For the sponge: separate the eggs. Beat the yolks with sugar and vanilla sugar until fluffy, then beat the whites stiffly. Sift the flour over the yolk mixture, fold in one-third of the beaten whites, then gently fold in the remaining whites. Grease the pan if necessary. Pour the batter into the pan and bake for 20–25 minutes until golden brown. Let the sponge cool completely.

3. 3.

   Rinse, wash, and pat dry the raspberries. In a saucepan, simmer them with lemon juice and maple syrup until slightly thickened. Remove from heat and let cool.

4. 4.

   For the cream: rinse the lemon hot, dry it, and finely grate the zest. Split the vanilla bean lengthwise and scrape out the seeds. Mix quark, caster sugar, vanilla seeds, and lemon zest with a hand mixer. Add the whipping cream and lightly fold in.

5. 5.

   To assemble: first distribute the berries into four bowls. Crumble the sponge over the berries. Drizzle apple juice over the sponge. Spread the quark cream on top. Whip the remaining cream stiffly and finish the trifle with it. Chill the raspberry trifle with quark for at least 2 hours to set. Sprinkle with chopped nuts before serving.