Sponge Dessert with Strawberries

Ingredients

• 1 sheet gelatin
• 150 g low‑fat quark
• 1 Lime (juice)
• 0.5 vanilla bean (pulp)
• 50 g sugar
• 75 ml heavy cream
• 2 Eggs
• 1 pinch salt
• 40 g sugar
• 1 Tbsp vanilla sugar
• 40 g flour
• 20 g cornstarch
• 250 g strawberries
• 2 tbsp powdered sugar
• 4 tbsp orange liqueur

Instructions

1. 1.

   Soak the gelatin in cold water. Mix quark with lime juice, vanilla pulp and sugar. Whip the cream stiffly. Squeeze out excess water from the gelatin and melt it gently in a small pot over medium heat. Stir 1–2 tbsp of quark mixture into the melted gelatin, then fold the gelatin thoroughly into the quark. Fold in the whipped cream and pour the mixture into a shallow dish. Chill in the refrigerator for at least two hours.

2. 2.

   Preheat the oven to 180 °C (350 °F) with both top and bottom heating elements on. Line a baking sheet with parchment paper.

3. 3.

   Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Whisk the yolks with sugar and vanilla sugar until pale and creamy. Fold the beaten whites over, then sift flour and cornstarch onto the mixture and fold gently to create a light batter. Fill a piping bag fitted with a round tip. Pipe small rounds about 4 cm in diameter onto the prepared sheet, spacing them slightly apart. Bake for 8–10 minutes until lightly golden. Remove and allow to cool.

4. 4.

   Rinse the strawberries, pat dry, clean, and cut into small pieces. Toss with powdered sugar and let sit briefly.

5. 5.

   Arrange two sponge pieces on each glass and drizzle with orange liqueur. Cut circles from the quark‑cream mixture to fit the glasses and place them inside. Top with the sugared strawberries and serve immediately.