Summary

Ingredients

• 2 vanilla pod (s)
• 500 g mascarpone
• 500 g quark (creamy low-fat quark)
• 2 tablespoon sugar
• 200 g biscuit (s) (amaretti, Italian almond macaroons)
• 6 tablespoon amaretto (Italian almond liqueur)
• 100 ml coffee (espresso, possibly from instant powder)
• 300 g raspberries, (frozen if necessary)
• 2 tablespoon cocoa powder for dusting

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Instructions

1. Slit the vanilla pods lengthways and scrape out the pulp. Mix the mascarpone, quark, vanilla pulp and sugar together. Crumble the amaretti. Put a third of it in a bowl and drizzle two tablespoons of amaretto and cold espresso over them. Spread a third of the mascarpone cream and half of the raspberries on top. Repeat this process again with the top layer of mascarpone cream.
2. Dust with cocoa powder before serving. If frozen raspberries are used, the dessert can be prepared well, and the preparation time can be extended accordingly, as the raspberries in the food thaw and cool the cream in the process.