1 Cutting board, 1 Fine grater, 1 Citrus juicer, 2 Bowls, 1 Small knife, 1 Immersion blender, 1 Hand mixer, 1 Tablespoon, 4 Casserole dishes, 1 deep bowl, 1 Measuring cups, 1 Paper towel, 1 Whisk
1 Rinse the lemon, wipe dry and finely grate zest from half. Squeeze out the juice.
2 Rinse and hull the strawberries, drain on paper towels and pat dry thoroughly.
3 Cut about 1/3 of berries into quarters and place in a tall vessel.
4 Puree berries with an immersion blender, then mix in vanilla sugar and cayenne pepper.
5 Cut the remaining strawberries into thin slices.
6 Peel the banana and cut into thin slices. Gently mix with the sliced strawberries and 1 tablespoon lemon juice in a bowl.
7 Divide the banana mixture and strawberry puree among 4 small shallow oven-proof dishes.
8 Separate the egg. Whisk the egg whites with a pinch of salt in a tall vessel with a hand mixer until stiff peaks form.
9 Beat the egg yolks and sugar in a bowl until light and fluffy.
10 Stir the quark and soy creamer into the yolk mixture. Season with lemon zest and 1 tablespoon lemon juice. Fold in beaten egg whites.
11 Spoon the egg foam over the fruit and sprinkle with sliced almonds. Bake in preheated oven at 225°C (fan 200°C, gas mark 3-4) (approximately 450°F/convection 400°F) until golden brown on top, 6-8 minutes. Serve immediately.