Summary

Ingredients

• 400 ml whipped cream
• 250 g mascarpone
• 250 g quark, 20% fat
• 90 g coconut blossom suar or brown suar or similar.
• 1 teaspoon vanilla sugar
• 300 g speculoos
• 500 g raspberries or strawberries

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Instructions

1. Beat the whipped cream with the vanilla sugar until stiff. Mix the mascarpone, quark and coconut blossom sugar together. Fold in the cream.
2. Put a dollop of the cream in tall glasses and alternately layer speculoos, raspberries and cream in the glasses.
3. Finally, crumble a few biscuits into small pieces and sprinkle on top. Cold place and let it soak for at least 4 hours.