Thaw the frozen blueberries in the refrigerator. Put the low-fat quark, mascarpone, honey and the torn marzipan mixture in a bowl. Mix with the mixer for 1 minute on low and then for 4 - 6 minutes on the highest level, until everything is mixed.
Layer the cream alternately with the blueberries and nuts in dessert bowls or a bowl. Finally, grate the chocolate, sprinkle it over the cream and chill in the refrigerator for 1 hour.
If you like it even creamier, you can add 250 g of Cremefine for whipping or whipped cream to the cream. You can of course swap fruits and chocolate as you wish.