Divide sponge cake into 2 bases, cut one into rectangular pieces. Spread out a shallow dish with it and drizzle with liqueur.
Whip the cream with the vanilla sugar and powdered sugar until semi-stiff. Whisk the curd until smooth. Fold in whipped cream. Rinse strawberries, dry, clean and cut into slices. Set aside about 100 g for garnish.
Spread half of the quark cream on the sponge cake. Spread the strawberries evenly on top. Cover with remaining cream.
Refrigerate for at least 1 hour until serving. Remove the skin from the kiwi and cut into slices. Garnish the dessert with remaining strawberries and kiwi slices and dust with powdered sugar.
Preparation : 25 min
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