Summary

Ingredients

• 1 vanilla pod, which the pulp
• 500 g mascarpone
• 500 g low-fat quark
• 4 tablespoons milk
• 450 g raspberries (frozen)
• 3 tablespoon lemon juice
• 30 g powdered suar
• 1 package meringue
• raspberries, fresh, for decoration

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Instructions

1. Mix the vanilla pulp with the mascarpone, quark and milk.
2. 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.
3. Roughly crumble the meringue.
4. 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.
5. The whole thing can then be decorated with fresh raspberries.
6. Tips: If you fill the mixture in elk glasses, one layer sequence is enough and you can fill 12-14 glasses with the amount.
7. The dessert can sit well for a few hours, but not overnight, then the meringue crumbs will be too mushy.