Summary

Ingredients

• 500 g quark (40% fat)
• 500 g low-fat quark
• 250 g yourt (1.5% fat)
• 600 ml whipped cream
• 200 g suar
• 4 packs vanilla sugar
• 4 packs cream stabilizer
• g 1,000 berries, mixed (frozen)
• 500 g speculoos

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Instructions

1. Let the berries thaw. Mix the quark with the yoghurt, sugar, vanilla sugar and 2 packets of whipped cream to a cream. Whip the cream with the other 2 packets of cream stabilizer, fold in.
2. Layer in a large bowl: first line the base with speculoos, spread a layer of berries on top, then a layer of curd cream. Continue like this until everything is used up, top off with a layer of cream. Let rest in the refrigerator for about 5 hours.
3. Sprinkle with crushed speculoos before consumption (optionally with cocoa powder, chocolate shavings, roasted almonds or cinnamon, but I found the crispy crumbs on it very, very good - and was not alone with it).