First, place the cake ring on a serving plate and tightly arrange the ladyfingers as the base.

Then brush the ladyfinger base with passion fruit juice. Tip: You can also briefly dip the ladyfingers in the juice before laying them out.

Next, whip the cream and cream stabilizer with a hand mixer until stiff peaks form.

In another bowl, mix mascarpone, quark, lemon zest, sugar, vanilla sugar, and juice until smooth.

Now gently fold the whipped cream into the cream mixture.

Spread half of the cream evenly over the ladyfinger base.

Then layer a second layer of ladyfingers on top and brush or dip them in juice again.

Spread the remaining cream over the second layer of ladyfingers.

For the fruit glaze, mix the pudding powder with the juice until smooth and evenly distribute it over the cream. Chill the cake in the refrigerator for 2 to 3 hours. Carefully remove the cake ring before serving.