Summary

Ingredients

• 1 cup whipped cream, 200 g, whipped
• 2 cups natural yoghurt, 150 g each
• 250 g mascarpone
• 500 g low-fat quark
• 500 g raspberries, frozen, not defrosted
• 200 g suar
• Chocolate, white, grated

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Instructions

1. Use a hand mixer to blend the quark, yogurt, mascarpone, and sugar until the sugar is fully dissolved.
2. Fold in the whipped cream gently.
3. In a glass bowl, layer the frozen raspberries and quark mixture alternately, starting with the quark mixture.
4. Sprinkle the grated white chocolate over the top.
5. Refrigerate for at least 3 hours or overnight before serving, allowing the raspberries to thaw and flavors to blend.
6. Tip: If using fresh raspberries instead of frozen, reduce the sugar.