Tiramisu with Strawberries

Rinse and dry strawberries, remove stems and halve or quarter depending on size. Combine approximately 150 grams (approximately 5 ounces) of strawberries with lemon juice, 1-2 tablespoons of powdered sugar and liqueur.

Arrange ladyfingers side by side in a small baking dish (about 20 x 15 cm) (approximately 8 x 6 inch) and drizzle with strawberry puree. Beat egg whites until stiff. Stir in quark with yogurt,  add lemon zest and remaining sugar, mix until smooth. Fold in egg whites. Spread approximately half of cream onto ladyfingers and smooth. Arrange strawberries on top, spread remaining cream until smooth. Refrigerate, covered, for at least 3 hours.