Gooseberry Cream

Very ripe gooseberries produce a milder, more aromatic purée.

Add less sugar at first to taste, and adjust at the end.

For an extra creamy texture, briefly beat the quark until smooth before adding the purée.

Cold cream and a chilled bowl help the cream whip faster.

Use a spatula and large folding strokes to keep the cream airy.

Slice the strawberries just before serving so they stay fresh.

For a particularly attractive dessert, layer the cream in glasses and finish with strawberries.