Fresh Strawberry and Biscuit Parfait Dessert

Prepare six 150ml dessert glasses

Finely crush the butter biscuits and melt the softened butter in a small pot over low heat, then mix together

Cover the bottom of each dessert glass with the biscuit mixture and press down lightly

Wash and hull the strawberries

Puree 100g of the strawberries with the confectioners' 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

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

Whip the heavy cream until stiff, then mix with the low-fat quark

Add the granulated sugar and vanilla sugar to the quark mixture and stir until combined

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

Cut a small hole in the piping bag and pipe the cream mixture into the glasses

Smooth the cream layer with a teaspoon

Spread the remaining strawberry puree over the cream layer

Smooth the puree layer gently

Halve the reserved whole strawberries and place one half on top of each dessert

Refrigerate the desserts for at least 30 minutes before serving