Summary

Ingredients

• 300 g currants, red
• 10 g cornstarch
• 200 ml red currant juice
• 90 g suar
• 75 g ladyfiners
• 10 g butter
• 400 g quark, (20%)
• 1 packet vanilla sugar

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Instructions

1. Wash and drain the currants. Set aside 4 panicles for decoration. Remove the remaining berries from the panicles with a fork.
2. Mix the starch and 5 tablespoon currant juice until smooth. Bring the rest of the juice and 50 g sugar to the boil. Stir in the mixed starch, briefly bring to the boil. Fold in the currants and let them steep briefly. Let cool down. Crumble 3-4 ladyfingers finely. Heat the butter. Lightly toast the crumbs in it while turning. Take out and let cool down. Mix the quark, 2 tablespoon sugar and vanilla sugar together. Break through the remaining ladyfingers 1x and divide into 4 glasses. Top with currants. Spread the quark on top. Chill for at least 1 hour. Sprinkle with the biscuit crumbs just before serving. Decorate with the remaining currants.