Strawberry Layered Cream

Wash the strawberries, remove the green caps, and cut the fruit into pieces.

Puree the strawberry pieces together with the strawberry jam until smooth.

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

Gently fold the strawberry puree into the quark-pudding mixture until a uniform cream forms.

For each glass, roughly crumble one ladyfinger and drizzle with about 1 tablespoon of freshly squeezed orange juice.

Spoon some cream over the biscuit, then crumble another ladyfinger, drizzle with orange juice and finish with the remaining cream.

Cover the glasses and let the strawberry layered cream rest in the refrigerator for about 1 hour.