Summary

Ingredients

• 200 g whipped cream
• 200 g mascarpone
• 200 g low-fat quark
• 100 g chocolate, white
• 4 cl liqueur, Batida de Coco
• 200 g raspberries, frozen
• 12 small meringues
• 6 teaspoons coconut flakes

Print Recipe Pin Recipe

Instructions

1. For the cream, first melt the chocolate in a water bath. Then whip the cream until stiff, mix the mascarpone, quark and liqueur well with the whipped cream. Fold the liquid chocolate into the cream.
2. Prepare six glasses and place two small meringues in each of the glasses. Spread the raspberries on the meringues. Pour the cream over the raspberries and place in the refrigerator for at least eight hours, or preferably overnight. Just before serving, garnish with desiccated coconut and possibly a few raspberries.