First rub some lemon and put the zest in a tall container. Add 50 g of powdered sugar, the juice of half a lemon and 300 g of thawed raspberries. Puree everything with the hand blender and set aside.
Mix 100 g powdered sugar with quark, mascarpone, buttermilk and the juice from the other half of the lemon.
In a glass bowl or dessert glasses, fill the quark cream with the raspberry puree in layers. Finish with raspberry puree and decorate with a few whole raspberries and grated white chocolate.
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