Ingredients

800 g low-fat quark
300 g mascarpone
2 tablespoons lemon juice
120 g sugar
220 g butter biscuits
150 g butter
50 g dark chocolate
6 sheets of gelatine
1 packet of vanilla sugar
300 g whipped cream
700 g strawberries
120 g strawberry jelly
1 freezer bag

preparation

This is how it works: 1. First put the butter biscuits in a freezer bag and crumble them finely with a paper towel. Melt the butter and grate the chocolate. Knead the butter with the biscuit crumbs. Knead in the chocolate. Place the edge of the springform pan (24 – 26 cm Ø) on an even cake plate.

2. Press in the biscuit-butter crumbs as a base until smooth. chill for about 25 minutes. Soak the gelatine in cold water. Mix together the quark, mascarpone, lemon juice, sugar and vanilla sugar. Squeeze out and dissolve the gelatine. Stir in 3-4 tablespoons of quark cream, then stir into the quark-mascarpone cream.

Also very tasty: chocolate bananas like from the baker, insanely delicious!

3. Now whip the cream until stiff and stir into the cream. Now put the cream on the cake base and refrigerate for 2-3 hours and let it set. Wash, trim and halve the strawberries. Put the strawberries on the cream. Warm the strawberry jelly and drizzle over the strawberries with a spoon. let it solidify

Bon appetit