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 seeds. Mix the mascarpone, quark, vanilla seeds, and sugar until smooth.
2. Crumble the amaretti biscuits into bite-sized pieces.
3. Combine the amaretto liqueur with the cold espresso in a small jug.
4. In a serving bowl, layer the first third: biscuits, drizzle 2 tablespoons of amaretto-espresso, spread 1/3 of the mascarpone cream, and scatter 150 g (half) of the raspberries.
5. Layer the second third: repeat the previous step with the remaining second portion of each ingredient and the remaining 150 g raspberries.
6. Top with the final 1/3 of the mascarpone cream, spreading it evenly.
7. Just before serving, dust the surface with cocoa powder.
8. For frozen raspberries: prepare 1-2 hours ahead to allow them to thaw and chill the cream.