Ingredients:

  • 150g Digestive Biscuits (finely crushed)
  • 50g Unsalted Butter, cold and cubed
  • 2 Tablespoons Light Brown Sugar
  • 1 teaspoon Fresh Ginger, finely grated
  • 500g Full Fat Quark
  • 100g Full-Fat Greek Yoghurt
  • 75g Icing (Confectioners') Sugar (adjust to taste)
  • 1 large Lemon Zest
  • 1 teaspoon Vanilla Extract
  • Pinch of Fine Sea Salt
  • 100g Raspberry or Strawberry Jam (Good quality)
  • 1 cup Fresh Berries (Raspberries/Blueberries)

Instructions:

  1. Prepare the Crumble: Pulse or crush biscuits until fine. Mix crumbs with cold butter, brown sugar, and grated ginger until a coarse, sandy texture is achieved. Spread mixture onto a dry pan and toast over medium heat until fragrant and golden (approx. 5-7 minutes). Cool completely.
  2. Make the Quark Filling: In a large bowl, combine quark, Greek yoghurt, icing sugar, lemon zest, vanilla, and salt. Whisk gently but thoroughly until completely smooth and homogenous. Taste and adjust sweetness if necessary.
  3. Assemble the Trifle: Begin layering in 6 individual glasses. Start with a spoonful of quark filling, followed by a small dollop of jam and a sprinkle of cooled crumble. Repeat this layering process twice more, finishing with a generous top layer of quark filling.
  4. Chill: Cover the glasses loosely with cling film and refrigerate for at least 2 hours to allow the flavours to meld and the filling to firm up slightly.
  5. Serve: Just before serving, garnish the top of each trifle with a final scattering of the ginger crumble and fresh berries.