Strawberry and quark tiramisu

Strawberry and quark tiramisu

30 Min. Active
2 hr 30 Min. Total
363 kcal per person
Nutritional value / person: Fat: 10 g, Carbohydrate: 51 g, Protein: 15 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Bowl
  • Knife
  • Measuring cup
  • One mould (holding approx. 2 l)
  • Rubber spatula
  • Stick blender
  • Timer
  • Whisk
  • Cutting board
  • Kitchen scales
  • Spoon

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Quark mixture

250 g low-fat quark
250 g half-fat quark
150 g plain greek yoghurt
3 tbsp liquid honey

Strawberry sauce

300 g strawberries
3 tbsp liquid honey
4 tbsp lemon juice
4 tbsp water

Tiramisu

400 g strawberries
200 g sponge fingers

Topping

50 g chopped pistachios
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How it's done

The kids can help at the marked areas .

Quark mixture

250 g low-fat quark
250 g half-fat quark
150 g plain greek yoghurt
3 tbsp liquid honey

Mix the quark, yoghurt and honey in a bowl.

Strawberry sauce

300 g strawberries
3 tbsp liquid honey
4 tbsp lemon juice
4 tbsp water

Cut the strawberries in half, puree in a measuring cup along with the honey, lemon juice and water.

Tiramisu

400 g strawberries
200 g sponge fingers

Cut the strawberries into slices. Place half of the sponge fingers in the dish, top with half of the strawberry sauce followed by half of the quark mixture. Place half of the strawberries on top. Cover with the remaining sponge fingers. Finish off with the strawberry sauce, quark mixture and strawberries.

Topping

50 g chopped pistachios

Cover the tiramisu and chill for approx. 2 hrs. Sprinkle with pistachios.

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