Lemon-Trifle with raspberries

Ingredients

Directions

1. 1

   Wash the lemon hot, grate dry, peel the peel in thin strips with a zest ripper. Chop the lemon zests finely, except for a little bit for sprinkling. Halve the fruit and squeeze the juice. Sort the raspberries. Mix quark, 30 g sugar, chopped zests and 2 tablespoons lemon juice. Whip cream until stiff and fold into the cream

2. 2

   Mix the rest of the lemon juice, 4 tablespoons of water and 1 tablespoon of sugar. Put half of the biscuits in a bowl. Sprinkle with half of the lemon syrup. Spread 1/3 cream on top. Spread the remaining biscuits on top and sprinkle with the remaining lemon syrup. Sprinkle with raspberries, except for a few for sprinkling. Cover with about 1/3 of the cream raspberries. Spread half the lemon curd on top. Spread the rest of the cream and curd on top. Sprinkle with remaining raspberries and zests. Leave in the fridge for at least 2 hours.

3. 3

   waiting time approx. 2 hours