Start preparing this the day before, so the dairy filling can set in the fridge overnight and then be assembled and the fruit add in no time when ready to serve. We serve these in clear glass tumblers.
For the crumble topping
- 60g plain flour
- 60g roughly chopped hazelnuts
- 20g rolled oats
- Pinch of ground cinnamon
- 40g soft brown sugar
- 40g cold unsalted butter, cut into chunks
For the marinated strawberries
- 2kg strawberries
- Juice of 1 orange
- Juice of 1 lemon
- Caster or vanilla sugar
For the filling
- 400g quark
- Zest of 1 lemon juice of ½
- 1 teaspoon vanilla extract
- 1 tablespoon poppy seeds, dry fried
- 60ml runny honey
- 60ml maple syrup
- 250ml natural thick Greek yoghurt
Preheat the oven to 180°C/gas mark 4.
Make the crumble topping by putting all the ingredients into a bowl and with your fingers rub in the butter, forming the crumble mix. Spread the mix over a baking tray and cook in the middle of the oven for 7-9 minutes, stirring half way through. Take out of the oven and allow to cool.
Make the filling by putting all of the ingredients into a food processor and blending until combined. Put into the fridge and allow to firm up overnight.
Hull the strawberries and slice them in half. Drizzle with the orange and lemon juice, and enough caster sugar to taste. Chill for an hour or until you are ready for them, stirring from time to time.
When ready to serve, spoon some strawberries into a glass, pour over some of the filling and sprinkle over the crumble topping and repeat the layers again if there is room.