Protein berry tiramisù with quark and ricotta

Ingredients

For 1 serving

• Quark120 g
• Part-skim ricotta50 g
• Ladyfingers2
• Raspberries50 g
• Blueberries40 g
• Lemon juice5 ml
• Vanilla extract2 ml
• Stevia3 g

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. In a bowl, work the quark with the light ricotta, vanilla extract and stevia until smooth.
2. Rinse the raspberries and blueberries. Crush half of them with the lemon juice and 2 tablespoons of water to make a fruit syrup.
3. Break the sponge fingers into the glass and soak them with the juice from the crushed fruit.
4. Layer the cream and whole berries, finishing with cream.
5. Leave in the fridge for 1 hour, until the sponge fingers have softened.