Summary

Ingredients

• 250 g raspberries, frozen
• 1 can mango (s), 425 ml
• 2 cups quark (vanilla), 500 g each
• 2 sachets vanilla sugar
• 3 tablespoon lemon juice
• 250 g mascarpone
• 3 tablespoon sugar
• possibly lemon balm, to decorate

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Instructions

1. Let frozen raspberries thaw at room temperature for 5-10 minutes.
2. Puree the mango until smooth.
3. In a large bowl, combine quark, vanilla sugar, lemon juice, and mascarpone; stir until smooth.
4. Stir in sugar to taste (you can omit it entirely if you prefer a sour flavor).
5. Fold the mango puree into the cream mixture.
6. Fold in the thawed raspberries, reserving a few for garnish.
7. Transfer the cream to a serving dish or bowls.
8. Decorate with the reserved raspberries and lemon balm leaves if using.