Wash organic lemon and rub dry. Grate the zest of the lemon thinly. Halve 2 lemons, squeeze juice. Simmer 75 g sugar, 100 ml water and lemon juice for about 5 minutes. Remove from heat and let cool off
Wash and halve the apricots and remove the stone. Puree the apricots and pass through a sieve. Halve 3 lemons and squeeze the juice. Mix mascarpone, quark, vanilla sugar, lemon juice, lemon peel, milk and 75 g sugar until smooth. Whip cream until semi-stiff and fold in
Spread 1/3 of the biscuits on the bottom of a glass bowl, cut them slightly if necessary and soak them with 1/3 of the lemon syrup. Put 1/3 of the cream and 1/3 of the fruit puree in streaks on the biscuits. Process the remaining cream, purée, lady fingers and lemon syrup in the same way. Put the layered dish in a cool place until serving
About 30 minutes before serving, select the berries, wash and clean if necessary. Halve or quarter strawberries, depending on size. Mix the berries and 1 tbsp. sugar and leave to stand for approx. 15 minutes
Just before serving, sprinkle the cream with pistachios. Possibly arrange some berries on top. Add the rest of the berries
Up to 10 people:
Waiting time approx. 15 minutes