Mascarpone – Curd Cream with Raspberries and Meringue

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.

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