Summary

Ingredients

• 100 g biscuit (s) (brioche pastries)
• some milk and lemon peel
• 50 g butter
• 40 g powdered suar
• 1 teaspoon vanilla sugar
• 3 egg (s)
• 50 g quark (curd cheese)
• 60 ml sour cream
• 20 g suar
• 1 pack strudel sheets
• 400 g raspberries
• 80 g powdered suar
• 4 cl raspberry spirit
• 0.5 ½ lemon (s), add the juice
• 3 tablespoon mascarpone
• some cream
• 0.5 ½ vanilla pod (s), the pulp
• some orange juice and lemon juice
• 2 cl rum
• some raspberries

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Instructions

1. First, remove the bark from the brioche, dice and drizzle with a little milk. Then stir the butter, the powdered sugar, the vanilla sugar and the lemon peel until frothy, and gradually add the yolks. Now stir the pasted curd cheese and the sour cream into the yolk mixture, mix everything into the brioche cubes and finally fold in the egg white, beaten into snow with the granulated sugar.
2. Now cut out slices 17 cm in diameter from the strudel pastry, line the buttered soufflé molds with them, pour the prepared mixture on top, wrap the strudel pastry and bake the whole thing at 180 ° C for 15-20 minutes.
3. In the meantime, mix all the ingredients together for the raspberry sauce, puree and strain.
4. For the mascarpone cream, stir the mascarpone with a little cream until smooth and mix with the vanilla pulp, the orange and lemon juice and the rum. At the end, arrange a mascarpone cream mirror, border this with the raspberry sauce and use a wooden skewer to create a loop pattern. Finally, after a short rest, turn the milk cream casserole over, place it in the middle and serve garnished with a few raspberries.