Strawberry Butter Biscuit Cream Dessert

Prepare six 150ml dessert glasses

Crush the butter biscuits finely

Melt the butter in a saucepan over low heat

Mix the crushed biscuits and melted butter together

Spoon the biscuit mixture into the bottom of each glass and press down lightly

Wash and hull the strawberries

Puree 100g of the strawberries with the powdered sugar and set aside

Spread half of the strawberry puree over the biscuit base in each glass

Set aside three whole strawberries for decoration

Slice the remaining strawberries

Arrange the strawberry slices vertically along the inside edge of each glass so they are visible from the outside

Whip the heavy cream until stiff

Fold the whipped cream into the quark

Add the granulated sugar and vanilla sugar and mix until smooth

Transfer the quark-cream mixture to a piping bag without a tip

Cut a small hole in the corner of the piping bag

Pipe the cream mixture over the strawberry layer in each glass

Smooth the top with a teaspoon

Spread the remaining strawberry puree over the cream layer and smooth gently

Halve the reserved strawberries

Place one strawberry half on top of each dessert

Refrigerate the desserts for at least 30 minutes before serving