Beat the drained curd cheese with half the amount of powdered sugar, vanilla sugar, lemon zest and juice, and salt until fluffy.
Dissolve gelatine in water and stir in.
Separate the eggs, whip the egg whites with the second half of the powdered sugar, whip the cream until stiff and fold into the curd mixture.
Place the mixture in a sieve with an etamin (straining cloth) so that the liquid it contains can drip off.
Chill in the refrigerator for 5 – 6 hours.
For the sauce, clean the strawberries, boil with sugar, mix and strain. Perfume with strawberry liqueur.
Preparation Tip:
Instead of strawberry sauce, you can also serve other berries or fruits prepared as sauce.
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