Summary

Ingredients

• 20 rusks
• 400 g Nutella
• 500 g quark
• 500 g whipped cream
• 1 glass morello cherries or fruit your choice
• 1 pack cake icing, red
• 2 teaspoons sugar
• possibly champagne

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Instructions

1. For the ground:
2. Put the rusks in a freezer bag and crumble finely with a rolling pin, meat mallet or similar.
3. Either briefly heat the Nutella in the microwave (caution! Please remove all aluminum foil from the glass beforehand!) Or heat it in a water bath. Mix the liquid Nutella with the rusk crumbs and place in a baking dish, spread the whole thing with a spoon and press firmly.
4. For the cream:
5. Put the quark and whipped cream in a bowl and stir with a hand mixer until you get a creamy, not too runny mixture. Put the cream on the Nutella rusk base and smooth it out.
6. For covering:
7. Drain the cherries well, collecting 250 ml of the cherry juice. Spread the cherries on the cream and quark cream. Mix the cherry juice with the sugar and the cake glaze, place in a saucepan and bring to the boil while stirring until the glaze thickens. Pour the icing over the cherries. Chill everything in the refrigerator for at least 2 hours, preferably overnight.
8. Tip:
9. The cherries can also be exchanged for other fruits, such as strawberries or raspberries. The topping gets a special kick if you replace 100 ml of the juice with sparkling wine. The icing then tastes a little fresher. Of course, only suitable if no children are eating. This dessert can also be made wonderfully as a cake, simply use a springform pan instead of the baking dish, the amount of ingredients remains the same.