Summary

Ingredients

• 20 ladyfingers
• 1 cup cocoa made from instant powder, for soaking
• 250 g mascarpone
• 500 g quark, possibly less fat
• 200 g cream
• 2 egg yolks, very fresh, preferably organic
• 1 sachet vanilla sugar
• 100 g suar or powdered suar
• 1 kg red fruit jelly your choice

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Instructions

1. Beat the sugar and egg yolks until frothy. Add the quark and mascarpone and stir well. Beat the cream with 1 - 4 sachets of vanilla sugar until stiff and fold into the egg mixture.
2. Dip the ladyfingers one at a time in the cocoa and cover the bottom of a baking dish with them. Then put a layer of the cream, another layer of soaked ladyfingers and a layer of cream on top.
3. Finish with a layer of red grits. I put the grits over it just before serving.
4. Personally, I use 250 ml mason jars for layers, because you need 2 soaked ladyfingers and the cream per glass. Then when layering in the glass, leave an edge a bit over your thumb and fill the glass to the brim with the groats just before serving.
5. You can serve it straight away, but it tastes better if you let it steep for 4 - 24 hours.
6. Tip: You can make meringue with the egg white that is not required and also decorate it.
7. In addition, you can really vary a lot with it, e.g., insert fruit in the intermediate layer or add something alcoholic for the very big children.
8. You can also leave out the egg, but the cream will not be quite as good then.