Summary

Ingredients

• 250 g mascarpone
• 250 g low-fat quark
• 250 g cream or cremefine
• 4 sticks confectionery (Giotto)
• 0.5 ½ lemon (n)
• 100 g suar
• 300 g raspberries
• 50 g chocolate, white
• 6 ice cream cone (s)

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Instructions

1. Chop the Giotto in a narrow vessel with a hand mixer and stir until smooth. Mix the mascarpone with low-fat quark, 60 g sugar and the juice of half a lemon well. Stir in the Giotto mixture well. Whip the cream until stiff and fold in.
2. Heat the raspberries in the pot and stir in the rest of the sugar, possibly more or less, depending on your taste, and thicken the raspberries with a little starch. Let the raspberries cool down and layer them alternately in dessert glasses with the cream, top with raspberries. If desired, decorate with a little white chocolate and an ice cream cone. Chill the dessert until serving.