serves
6
prep
45 minutes
difficulty
Mid
serves
6
people
preparation
45
minutes
difficulty
Mid
level
Ingredients
- 2 egg whites
- pinch of cream of tartar
- 110 g (½ cup) caster sugar
- 200 ml cream
- 250 g quark
- 1½ lemons, juiced
- 600 g raspberries
- 1 orange, juiced
- icing sugar, to dust
Draining time 4 hours
Instructions
Beat the egg whites and cream of tartar to stiff peaks. Add one-third of the sugar and continue beating until smooth.
Lightly whip the cream in a separate bowl.
In a third bowl whisk the quark with another third of the sugar and one-third of the lemon juice. Fold in the whipped cream, then gently fold in the beaten egg whites.
Place a heart-shaped mould on a tray. Line the mould with damp muslin cloth, then fill with the cream mixture. Cover with the muslin and drain in the refrigerator for at least 4–5 hours or overnight.
Puree half the raspberries with the remaining sugar, lemon juice and orange juice. Pass through a sieve to remove the seeds. Chill in the refrigerator.
Carefully turn the heart out onto a serving plate. Top with the remaining whole raspberries and dust with icing sugar. Serve with the raspberry sauce.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
