Put the raspberries in a bowl or baking dish (rectangular or round) and distribute them.
Now mix the low-fat quark and vanilla sugar together. Whip the whipped cream until stiff and stir carefully into the quark mixture. Spread the quark-cream mixture on the fruits. Now the cane sugar is sprinkled on top - about 3 mm thick.
Place the dessert in the refrigerator for 24 hours until ready to eat.
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