Summary

Ingredients

• 400 g whipped cream
• 500 g low-fat quark
• 500 g mascarpone
• 800 g raspberries (frozen)
• 200 g suar
• 2 packs vanilla sugar
• 400 g speculoos (spiced speculoos)
• some cinnamon powder
• some cocoa powder
• some amaretto

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Instructions

1. Whip the cream until stiff. Mix the mascarpone, quark, sugar and vanilla sugar together. Fold in the cream.
2. Spread about 3 tablespoons of the cream in a baking dish, then cover with a layer of speculoos (dip the speculoos in amaretto beforehand, depending on your taste). Spread the berries on top.
3. Distribute most of the cream on the berries and finally add another layer of speculoos and a thin layer of the remaining cream, then chill. Sprinkle with cocoa and cinnamon to taste before serving.