Preparation
- Wash and hull all the strawberries. Purée 65 g of them with 2 tsp sugar and chill.
- Stir the mascarpone, quark, 4 tsp sugar, lemon juice and vanilla sugar until smooth and taste. Chop 200 g strawberries and fold them in gently.
- Line the base of a small dish with sponge fingers and sprinkle with the orange juice.
- Layer the strawberry purée and the mascarpone cream alternately on the sponge fingers and chill for at least 1 hour.
- Before serving, garnish with the remaining strawberries and, if you like, mint.
Drink with it
Sparkling wine · excellent match
Moscato d'Asti or off-dry sparkling wine
Low alcohol, residual sugar and peach-and-grape fruit keep up with the sweet cream, and the bubbles make the mascarpone lighter.
Sparkling wine, Champagne, and Prosecco: what's the difference?Sweet wine · good match
Riesling Spätlese
Ripe fruit and sweetness stand level with the strawberry, and the acidity picks up the lemon and orange juice.
Which wine goes with dessert? Comparing sweetness deliberatelyFruit liqueur · good match
Strawberry or orange liqueur, ice cold in a small glass
The liqueur concentrates the berry and orange notes, and the cold keeps the cream light.
Ginjo sake · good match
Ginjo, well chilled
Melon and pear aromas go together with the strawberry, and the clean finish relieves the mascarpone cream.
Junmai, Ginjo, Daiginjo: What do these mean for sake?
Why it pairs well
Ginjo sake is the unusual companion: fruity but not sweet, with a clean finish next to the mascarpone cream.