Wash and halve the apricots and remove stones. Caramelise 4 tablespoons of sugar in a pan. Add 200 ml water, bring to the boil and dissolve the caramel. Put the apricots into the pan and fry them over medium heat for about 3 minutes while turning. Cool the finished apricots briefly, then chill
Mix mascarpone, quark, lemon juice, vanillin sugar and 120 g sugar. Whip cream until stiff and fold into the cream. Fill cold apricots and cream in layers into a bowl. Crumble the biscuits and sprinkle over dessert
Waiting time approx. 1 hour