Mascarpone – Curd Cream with Raspberries and Meringue

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

Mascarpone – Curd Cream with Raspberries and Meringue

Instructions

Mix the vanilla pulp with the mascarpone, quark and milk.
Puree 150 g raspberries, still frozen, with the powdered sugar and lemon juice. Possibly pass through a sieve to remove the seeds. Then mix with the rest of the raspberries and refrigerate until ready to use.
Roughly crumble the meringue.
Divide the marinated raspberries into 8 tall glasses and cover with meringue crumbs (amount to taste - the more, the sweeter the dessert will be). Put mascarpone on top, repeat the layering if necessary.
The whole thing can then be decorated with fresh raspberries.
Tips: If you fill the mixture in elk glasses, one layer sequence is enough and you can fill 12-14 glasses with the amount.
The dessert can sit well for a few hours, but not overnight, then the meringue crumbs will be too mushy.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.