Quark Cream with Figs and Caramel
Mix the quark with lemon juice, sugar, and vanilla sugar. Beat the heavy cream to stiff peaks and fold into the quark mixture. Spoon the quark-cream mixture into 4 small glass bowls and refrigerate.
Rinse and dry the figs and cut in half. In a sauté pan, melt the butter. Add the figs cut side down, sauté until brown, then remove and set aside. Add the brown sugar to the sauté pan, and cook until the sugar melts and is caramelized. Stir in the orange liqueur and 50 ml (about 3 tablespoons) water, stir well to loosen the caramel, and boil until thickened and syrupy.
To serve, remove the quark-cream from the refrigerator. Place the figs on the chilled quark-cream and drizzle with caramel sauce. Serve immediately.