- 100 grams Ladyfinger
- 30 grams melted butter
- 4 sheets gelatin
- 200 grams Yogurt (0.1% fat)
- 125 grams Quark
- 1 generous pinch finely grated Lemon peel
- 3 Tbsps sugar
- 2 centiliters Lemon liqueur (such as Limoncello)
- 1 egg white
- 100 milliliters Whipped cream
Crumble the ladyfingers finely and mix with the melted butter. Evenly divide the mixture between 4 serving glasses and press firmly.
Soak the gelatin in cold water. Mix the yogurt, quark and finely grated lemon peel together until smooth. Squeeze the excess water from the gelatin and add to a small saucepan with the lemon liqueur. Heat until the gelatin has dissolved, then stir into the yogurt mixture. Beat the egg white with 1 tablespoon of sugar until stiff. Beat the whipping cream with the remaining sugar until stiff. Fold both the egg white and whipped cream into the yogurt mixture and spoon into the serving glasses. Refrigerate for at least 2 hours. Garnish with lemon slices and lemon balm leaves and serve.