1 bundle of basil (about 6-8 sprigs)
Juice from 2 lemons
250 g of quark
2 egg whites
75 g sugar
500 g ripe strawberries
3 tbsp. powdered sugar
3 tbsp. Grand Marnier

2. Whisk the egg whites well. Gradually add sugar. Add the beaten egg whites to the basil quark. Fill 4 STAUB cast iron dishes with parfait and leave in the freezer for about 4 hours. 
3. In the meantime, clean and wash the strawberries, and cut in halves or quarters depending on their size. Marinate the strawberries in powdered sugar and Grand Marnier.