Pluck the currants from the stems and wash them. Drain well.
Put the berries on the bottom, e.g. in a baking dish. Keep a handful of berries.
Put the whipped cream and egg white together in a tall mixing bowl and beat until stiff. Sweeten with vanilla sugar and a little honey. Stir in the quark.
Put the cream curd on the berries and smooth out. Douse the surface with eggnog. (Amount according to personal taste)
Spread the amarena cherries and a few currants on the cream quark and press in lightly.
Chill quark food in the refrigerator.
The cream and quark dish also tastes very good with fresh cherries or cherries from the glass.
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