Strawberry Yogurt Bars

Preheat the oven to 150 °C (fan) and line a square pan (approx. 15 × 15 cm) with parchment paper.

Separate the eggs. Put the egg whites in a clean bowl and beat with 3 tbsp hot water until stiff peaks form.

Gradually add 90 g sugar in a thin stream and continue beating until the mixture is glossy and the sugar has dissolved.

Briefly fold in the egg yolks until just combined.

Whisk together the flour and baking powder, sift over the egg mixture and gently fold in.

Pour the batter into the prepared pan, smooth the surface and bake for 15–20 minutes.

Remove the sponge from the pan and let it cool completely on a wire rack.

Soak the gelatin sheets in cold water.

Mix the natural yogurt with sugar, vanilla sugar, lemon juice and lemon zest until smooth.

Wring out the gelatin. Warm 3 tbsp of the yogurt cream slightly, dissolve the gelatin in it and then quickly stir it into the remaining cream.

Chill the yogurt cream briefly until it begins to set and becomes semi-firm.

Whip the cream to stiff peaks and gently fold it into the yogurt mixture.

Spread the cream over the cooled sponge base and let it set in the refrigerator.

Wash the strawberries, pat dry, halve them and arrange them evenly over the firmer cream.

Prepare the red glaze according to the package instructions with 250 ml of water, let it cool briefly, then pour it over the strawberries.

Chill the bars well until serving.