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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From the Ontario Harvest Cookbook. Ingredients:
2 tablespoons butter, softened |
1 tablespoon granulated sugar |
1 lb quark |
4 eggs, separated |
2 cups icing sugar, sifted |
1/4 cup whipping cream |
3 tablespoons cornstarch |
2 tablespoons fresh lemon juice |
1/2 teaspoon lemon zest |
2 cups berries, fresh (your choice) |
whipped cream |
Directions:
1. Preheat oven to 450°F.
2. Use about 1/2 tablespoon of butter to butter an 8-cup square baking dish; sprinkle with granulated sugar.
3. If quark seems moist, place in sieve; press with back of a spoon to remove as much moisture as possible.
4. In large bowl using electric mixer, beat together quark and remaining butter until well combined.
5. Beat in egg yolks, one at a time, beating well after each addition. Gradually beat in icing sugar; continue beating until mixture is very light.
6. Beat in cream, cornstarch, lemon juice and rind.
7. In separate bowl with clean beaters, beat egg whites until stiff peaks form.
8. Gradually fold whites into quark mixture until well combined.
9. Arrange fruit in bottom of prepared dish.
10. Spoon quark mixture over top. Bake for 25 minutes or until a toothpick inserted into centre of dessert comes out clean.
11. Serve warm with whipped cream.
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