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Categories:Viewed: 29 - Published at: 7 years ago
Ingredients
- 1-1/8 pound Mascarpone
- 1-1/8 pound Low-fat Quark (See Note)
- 3-1/2 ounces, weight Icing Sugar, Plus 3 Tablespoons, Divided
- 1 Vanilla Bean
- 1-3/4 cup Heavy Cream
- 1/2 Lemon, Juiced
- 1-1/8 pound Strawberries
- 2-5/8 ounces, weight White Chocolate
Method
- Whip together the mascarpone, quark, 3 1/2 ounces icing (confectioners) sugar and the seeds of the vanilla bean. Don't throw away the empty vanilla bean-you can stick it in a jar full of sugar to get vanilla sugar.
- Whip heavy cream until stiff and fold it into the mascarpone mixture. Add lemon juice to taste.
- Puree strawberries with remaining icing sugar (to taste). Grate the white chocolate.
- Place the mascarpone-cream mixture into one large dessert bowl or into individual dessert cups. Pour strawberry sauce over this mixture, poking a few times with a knife to allow the sauce to sink into the mascarpone mixture here and there.
- Sprinkle with the grated chocolate and place in the fridge for at least 2 hours or until ready to serve.
- Notes:
- 1. I used low-fat quark, which is very common in Germany. If you cannot find it, you can replace it with cream cheese or creamy yogurt, or a mixture of the two.
- 2. You can use frozen and defrosted strawberries when fresh ones are unavailable.
