Lemon Trifle with Raspberries and Blueberries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 lemon (s), organic
- 250 g low-fat quark
- 3 tablespoon sugar
- 4 tablespoon water
- 200 ml cream
- 100 g ladyfiners
- 150 g lemon curd
- 100 g raspberries
- 100 g blueberries
Print Recipe
Pin Recipe Instructions
- Wash the lemon with hot water, dry it, put a few zest aside for decoration and finely grate the remaining peel and squeeze the lemon.
- Whip the cream until stiff. Mix the quark, 2 tablespoons sugar, grated zest, 2 tablespoons lemon juice and fold in the whipped cream. Mix the remaining lemon juice, sugar and water together.
- Place half of the ladyfingers in a mold. Drizzle with half of the lemon juice mixture. Spread 1/3 of the quark cream on top. Spread the remaining sponge fingers on top and drizzle with the remaining lemon juice mixture. Spread the berries on top. Put some aside for decoration. Spread 1/3 of the quark cream on top. Spread half of the lemon curd on top. Put the rest of the quark cream on top and brush with the rest of the lemon curd. Garnish with a few berries and zest and chill in the fridge for at least 2 hours.
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