| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 4 |
ts |
Gelatin, unflavoured |
| 2/3 |
c |
Orange juice |
| 1 1/2 |
c |
Sugar |
| 1 |
tb |
Lemon rind, grated |
| 1 |
tb |
Orange rind, grated |
| 1/2 |
c |
Lemon juice |
| 2 |
|
Eggs |
| 3/4 |
c |
Whipping cream |
| 2 |
c |
Quark cheese |
| 1 |
c |
Low fat yogurt |
| 1 |
pk |
Lady fingers (200g/7oz) |
| 2 |
c |
Halved strawberries |
| 2 |
tb |
Strawberry jelly |
INSTRUCTIONS
Sprinkle gelatin over orange juice. In saucepan, whisk together 3/4 cup
sugar, lemon and orange rind, lemon juice, and eggs. Cook over medium heat,
whisking continually for about 4 min or until thickened. Remove from heat.
Whisk gelatin until dissolved. Cool, whisking occasionally, about 1 1/2
hours or until room temperature. Whip cream. In separate large bowl, beat
together quark, yogurt, and remaining 1/2 cup sugar. Gradually beat in
cooled citrus mixture until smooth. Fold in whipped cream. Refrigerate,
stirring a few times, 30 minutes or til thickened but not set. Line sides
of a 9 inch springform pan with waxed paper, extending 2 inches above top.
Trim ladyfingers to height of pan. Arrange around sides of pan, cut ends
down. Line bottom of pan with remaining lady fingers. Spoon cream mixture
into pan. Cover and refrigerate at least 8 hours or overnight. Up to 4
hours before serving, arrange berries on cake. In a saucepan, melt jelly
with 1 tsp water and brush over berries.
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