I remember well when I was little we often had apple sauce in a carton. My mother would make a really easy layered dessert with it. It was a layer of whipped cream, apple sauce and crumbled rusk biscuits baked in a pan with some butter and sugar. I may sound like a strange dessert but I really loved it and have good memories from it.
Now I make this dessert for my children. It is slightly different. I use a fruit mousse and quark mixed with whipped cream. Sometimes I buy a big batch of fruit and then make my own jam. Since it was too much jam for the jar I had in mind I decided to make this dessert and share the recipe. I wanted to make another picture maybe outside with a bit of sunshine but they were gone before I had the chance 🌞😎. That is how delicious this is!
Enjoy!
Leoni
Ingredients (8 desserts)
Raspberry jam
500 grams of raspberries
100 gram jam sugar
This is enough for a whole jar. For this recipe I used about a quarter of the jam.
Other
8 Digestive biscuits
30 grams of butter
2 tbsp sugar
250 ml whipping cream
250 ml quark
1 tsp vanilla aroma
grated lemon zest of half a lemon
24 grams of vanilla sugar
8 strawberries/raspberries (for decorating)
Method
Start with the jam: mix the raspberries with the jam sugar in a small pan. Heat up the mixture and leave it softly bubbling for 10 minutes. Then let it the jam cool down.
Crush the biscuits into a crumble and ad to a frying pan together with the butter and two tablespoons of sugar. Heat up the mixture while stirring the pan and toast the biscuits for about five minutes. Then remove the mixture from the pan and leave on a plate to cool down.
Whip up the cream together with the vanilla sugar and lemon zest. When the cream is sufficiently whipped carefully mix this with the quark.
Finish the dessert: - Add 2-3 tablespoons of jam to each glass. - Add 4-6 tablespoons of the whipped cream mixture on top of the jam. - Finish with some of the crumble and decorate with a strawberry or raspberry.