500 gr strawberries, cut up
2 tbsp elderflower syrup
200 gr yoghurt
150 gr quark
50 gr cream
900 ml water + 100 ml elderflower syrup
250 gr organic spelt or wholegrain sponge fingers
Mix the cut up strawberries with the elderflower syrup and let them sit for about 20 minutes.
Mix all the dairy products until you get a smooth and silky cream. If you think it’s too thick you can always add some of the elderflower water until you get the consistency you want.
Put the elderflower water in a bowl and dip the sponge fingers until soft. Lay them in a container until the whole surface is covered, cover them with a layer of cream and a layer of strawberries. Repeat the process until you run out of ingredients, ending with strawberries.
Put the tiramisù in the fridge and let it sit for a few hours. Serve and enjoy!