Summary

Ingredients

• 120 g blueberries
• 200 g quark, (curd cheese)
• 200 g mascarpone, liht
• 8 tablespoon egg liqueur
• 2 tablespoon lemon juice
• 10 ladyfingers, (sponge fingers)
• 80 ml milk
• sugar or vanilla sugar

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Instructions

1. In a bowl, finely mash the blueberries (you may want to keep some for decoration) with lemon juice. Stir in the quark, mascarpone and half of the egg liqueur and add sugar to taste.
2. Mix the remaining egg liqueur with milk in a deep plate and dip the biscuits broken into pieces (save 1 biscuit for decoration) well, both sides should be moist, but not mushy.
3. Pour half of the blueberry cream into dessert bowls, sprinkle with dipped ladyfingers and spread the rest of the cream on top. In the case of narrow glasses, layer the sponge fingers in 2 layers.
4. Decorate with the blueberries and ladyfingers and either serve immediately or refrigerate for a moment.