Ingredients

Makes 8 servings:

• 400 g frozen berries
• 1 packet vanilla sugar
• 1 tsp cornflour
• 400 g Züger low-fat quark
• 300g Filona cream cheese
• 50 g icing sugar
• 1 packet pre-prepared gelatin
• 1 tsp vanilla extract (or 1 vanilla pod)
• 30–32 sponge fingers
• 180 ml milk
• 1 tbsp cocoa powder

How it’s done

First, boil the berries in a pot with two tablespoons of water and the vanilla sugar, until soft. Mix the cornflour with 1 tbsp of water until smooth and add to the berries. Boil the mixture until it thickens; place aside to cool. Mix together the quark, cream cheese, icing sugar, vanilla extract and gelatin for 1 minute, until creamy. Now place 15 of the sponge fingers in a casserole tin or on a baking tray with a rectangular mould. Sprinkle with half of the milk and spread half of the cream mixture on top. Pour half of the berries onto the cream and cover with the sponge fingers. Sprinkle these with the other half of the milk and spread the rest of the berries on top. Finally, cover with the cream and refrigerate for at least two hours. Sprinkle with cocoa powder before serving.