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Frowner’s fruit tiramisu with pomegranate seeds

Wash, dry, and pit the fruit and cut it into small pieces if necessary. In a bowl, mix the vegan whipped cream with the quark cream. You can also use vegan quark. Cover the bottom of a sealable glass dish with the cream. Add the seeds, mango slices, and a few chopped orange slices to taste. Place the ladyfingers (sugared side down) on top of the seeds and mango, packing them tightly together, and press down. Drizzle over some freshly squeezed orange juice and pomegranate juice. Again, cover well with the mixture of vanilla quark and vegan whipped cream, add another layer of fruit, press down another layer of ladyfingers, drizzle with juice, and sprinkle with more seeds if you like. Cover with the rest of the cream. Seal and leave in the fridge for at least 24 hours (preferably 48 hours).

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Melon and Blueberry Salad

Preparation Wash the melons and core the Charentais Chop finely Wash the blueberries and place on a towel to dry Add 100ml of lemon juice to a pan along with the sugar and cherries and bring to the boil. Stir with a whisk (taste briefly with a teaspoon - the quantity of sugar can be adjusted according to the sweetness of the lemons and the fruits, as well as personal taste) Pour the hot mixture over the fruits Mix well with salad servers and garnish with the peppermint leaves

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