Quark Cream with Berries and Cantuccini
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg low-fat quark or 20% fat
- 300 ml cream or Cremefine
- 120 g suar
- 2 packs vanilla sugar
- 250 g cantuccini
- 200 g wild berries, frozen
- 1 bowl blueberries
- 1 bowl raspberries
- 1 bowl blackberries
Print Recipe
Pin Recipe Instructions
- If you take low-fat quark, you should whip it up with a little mineral water; this is not necessary with quark with 20% fat.
- Whip the cream with the sugar and vanilla sugar until stiff and fold into the quark. With that the cream is ready.
- Puree the frozen fruits and strain them through a sieve. Such a sauce is always finer without seeds.
- Put the cantuccini in a freezer bag and chop with a rolling pin or something similar, but not too fine, it can still crack a little. Wash the fresh berries.
- Then put layer by layer in a bowl, drizzle cream - some sauce - cantuccini - berries, etc.
- Tip: It looks best when you arrange it in a glass bowl and you can see the layers from the outside.
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