Summary

Ingredients

• 500 g mascarpone
• 500 g low-fat quark
• 1 can coconut milk
• 1 pack confectionery (Raffaello)
• 200 ml whipped cream
• 2 tablespoon coconut syrup or coconut liqueur
• 500 g strawberries, fresh or frozen
• powdered sugar

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Instructions

1. If frozen strawberries are used, take them out of the refrigerator approx. 1 - 2 hours beforehand and let them thaw in a bowl. Wash and clean fresh strawberries.
2. Mash the Raffaellos in a bowl with a fork and mix with the low-fat quark and coconut milk. In a second bowl, briefly stir the mascarpone with the hand mixer until creamy and then stir in the quark mixture spoon by spoon. Slightly sweeten with a few tablespoons of powdered sugar (taste a tablespoon at a time) and coconut syrup or coconut liqueur.
3. Whip the cream until stiff and fold into the cream mass with a large whisk. Season to taste with powdered sugar and / or syrup or liqueur.
4. Puree the prepared strawberries with the hand blender until smooth and season with powdered sugar. Pour the coconut cream into a nice (glass) bowl and spread the strawberry puree on top. Chill until eaten.