Baked Strawberries and Bananas

Rinse the lemon, wipe dry and finely grate zest from half. Squeeze out the juice.

Rinse and hull the strawberries, drain on paper towels and pat dry thoroughly.

Cut about 1/3 of berries into quarters and place in a tall vessel.

Puree berries with an immersion blender, then mix in vanilla sugar and cayenne pepper.

Cut the remaining strawberries into thin slices.

Peel the banana and cut into thin slices. Gently mix with the sliced ​​strawberries and 1 tablespoon lemon juice in a bowl.

Divide the banana mixture and strawberry puree among 4 small shallow oven-proof dishes.

Separate the egg. Whisk the egg whites with a pinch of salt in a tall vessel with a hand mixer until stiff peaks form.

Beat the egg yolks and sugar in a bowl until light and fluffy.

Stir the quark and soy creamer into the yolk mixture. Season with lemon zest and 1 tablespoon lemon juice. Fold in beaten egg whites.