Apricot Layered Cream

Place the apricots in a sieve, let them drain well and collect the juice.

Finely purée the drained apricots.

Stir the low-fat quark with sugar and the ready-made vanilla pudding in a bowl until smooth.

Gently fold the apricot purée into the quark–pudding mixture until you have a uniform cream.

For each jar, roughly crumble one ladyfinger, add it, and drizzle with about 1 tablespoon of apricot juice.

Spread some cream on top, then crumble another ladyfinger roughly, add it, and drizzle again with apricot juice.

Spread the remaining cream as the final layer on the jars and smooth the surface.

Let the apricot layer cream rest in the refrigerator for about 1 hour.