Layered Fruit Trifle
ready in 1 hr
Place 2/3 of the plums into a pan with the plum liqueur and lemon zest and bring to the boil. Then set aside and leave to cool.
Mix the mascarpone smoothly with the quark, yoghurt, sugar and vanilla extract. Whip the cream until stiff and fold in.
Place half the cooked plums into a bowl and cover with half of the crumbled amarettini biscuits. Spread almost half of the mascarpone mixture on top of the biscuits and repeat the layers with the remaining cooked plums, amarettini and mascarpone cream.
Chill for 30 minutes and serve topped with the remaining fresh plums.