Ingredients (4 glasses)
250 g strawberries
250 g mascarpone
250 g curd cheese
100 g sugar
8 sponge fingers (Savoiardi, Ladyfingers)
1 lemon, juice thereof
2 tbsp sugar for the strawberries
Wash the strawberries, remove the leaves and cut into slices.
Put them in a bowl and mix with 2 tbsp. sugar and the juice of the lemon. Set aside and leave to infuse.
For the cream, separate the egg whites from the yolks and whisk until stiff.
In a second bowl whip the egg yolk with the sugar until it is light yellow.
Add the quark and mascarpone and stir again briefly.
Carefully fold in the beaten egg white.
Strain the strawberry juice, which has formed in the meantime, into a shallow bowl and let the sponge fingers draw briefly in it.
Place the soaked biscuits in the glasses in the mould.
Press a few slices of strawberry around the edge of the glass. Spread a large spoonful of strawberries over the biscuits.
Put a few spoonfuls of cream on top.
Now spread a layer of soaked biscuits on the cream.
Put a few spoonfuls of cream on top again.
Finish with strawberries and put in the fridge.
Arrange with mint leaves before serving.