Strawberry Mascarpone Dessert

1. 1

   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.

2. 2

   Whip heavy cream until stiff and fold it into the mascarpone mixture. Add lemon juice to taste.

3. 3

   Puree strawberries with remaining icing sugar (to taste). Grate the white chocolate.

4. 4

   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.

5. 5

   Sprinkle with the grated chocolate and place in the fridge for at least 2 hours or until ready to serve.

6. 6

   Notes:

7. 7

   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.

8. 8

   2. You can use frozen and defrosted strawberries when fresh ones are unavailable.

* Per serving · 4 servings · Values may vary.

No additional tips available.