350 g mascarpone
300 g quark (20% fat)
850 g strawberries
2 tablespoons lemon juice
About 1 packet of sponge fingers
80 grams caster sugar
200 g biscuits
Steps:
#1. Preparation of the strawberry puree:
Wash and hull the strawberries. Keep a few for the final decoration.
In a blender, mix the majority of the strawberries with 2 tablespoons of lemon juice and 80 grams of caster sugar until you obtain a smooth purée. It is this purée that will bring a fruity sweetness to your tiramisu.
#2. Mix mascarpone and quark with the strawberry purée:
In a large bowl, combine 350g mascarpone with 300g quark until smooth.
Gently fold 2/3 of the strawberry puree into this mixture to create a light and creamy strawberry cream.
#3. Tiramisu assembly:
Start with a layer of ladyfingers at the bottom of your dish. For better absorption, you can lightly dip the biscuits in a mixture of water and lemon juice or use some of the remaining strawberry puree directly.
Then pour some of the mascarpone and quark mixture over the biscuits, creating a first layer of cream.
Continue alternating layers of biscuits and cream, finishing with a layer of cream.
#4. Finishing:
Continued on next page
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