Yield: 12 Servings
|4 teaspoons||Gelatin, unflavoured|
|⅔ cup||Orange juice|
|1 tablespoon||Lemon rind, grated|
|1 tablespoon||Orange rind, grated|
|½ cup||Lemon juice|
|¾ cup||Whipping cream|
|2 cups||Quark cheese|
|1 cup||Low fat yogurt|
|1 pack||Lady fingers (200g/7oz)|
|2 cups||Halved strawberries|
|2 tablespoons||Strawberry jelly|
Sprinkle gelatin over orange juice. In saucepan, whisk together ¾ cup sugar, lemon and orange rind, lemon juice, and eggs. Cook over medium heat, whisking continually for about 4 min or until thickened.
Remove from heat. Whisk gelatin until dissolved. Cool, whisking occasionally, about 1½ hours or until room temperature. Whip cream. In separate large bowl, beat together quark, yogurt, and remaining ½ cup sugar. Gradually beat in cooled citrus mixture until smooth. Fold in whipped cream. Refrigerate, stirring a few times, 30 minutes or til thickened but not set. Line sides of a 9 inch springform pan with waxed paper, extending 2 inches above top.
Trim ladyfingers to height of pan. Arrange around sides of pan, cut ends down. Line bottom of pan with remaining lady fingers. Spoon cream mixture into pan. Cover and refrigerate at least 8 hours or overnight. Up to 4 hours before serving, arrange berries on cake. In a saucepan, melt jelly with 1 tsp water and brush over berries.