- 150 grams Strawberries (Fresh or frozen)
- 125 grams Butter
- 2 medium Eggs
- 80 grams Powdered sugar
- 60 grams Pastry flour
- 125 grams Sour cream
- organic Oranges (zest)
- 1 package Instant pudding powder
- 250 grams Quark
- 2 tablespoons Grenadine
- 1 packet Vanilla sugar
Thaw strawberries if frozen. If fresh, remove stems, rinse and pat dry.
For the waffles: melt butter for the waffle. Mix egg and 30 g (approximately 1/4 cup) powdered sugar with a hand mixer for about 8 minutes or until very creamy. Gradually stir in the flour. Then mix in butter, sour cream and orange zest. Let rest 15 minutes. In a hot waffle iron over medium heat, cook waffles until golden brown.
For the topping: puree strawberries and 20 g (approximately 1/8 cup plus 1 tablespoon) powdered sugar.
For the filling: add half of the pudding mix and stir well. Combine quark, grenadine, vanilla sugar, the rest of the pudding mix and 20 g of powdered sugar. Mix well and pour into a pastry bag with a medium tip.
Shape waffles into hearts or cut into uniform squares. Pipe filling on hearts (or pieces). Push two hearts together and add topping. Dust with remaining powdered sugar if desired.