|500 g||quark (low-fat)|
|½ tsp||lemon zest|
|4 tbsp||sweetened cocoa powder|
|raspberries for garnish|
Add quark, sugar, and lemon zest to a bowl. Beat with a hand mixer for approx. 5 min. until creamy.
Pour espresso in a bowl and add some rum extract to taste. Set aside half of the ladyfingers. Dip the ends of the remaining ladyfingers in espresso and arrange in a baking dish. Spread half of the quark mixture on top of the cookies.
Dip the remaining half of the ladyfingers in the espresso, and layer them over the quark mixture in the baking dish. Spread the remaining quark mixture on top.
Refrigerate for at least 1 hr., then sprinkle with cocoa powder and garnish with raspberries.