Quark Berry Dessert – Raspberries, Quark Cream and Shortbread Biscuits
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 18 biscuit (s) (whole grain butter biscuits)
- 250 g low-fat quark
- 300 g whipped cream
- 400 g raspberries (frozen)
- 1 egg white
- 1 packet vanilla sugar
- 20 g suar
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Chop the shortbread biscuits in a freezer bag. Beat the egg whites with a pinch of salt until stiff.
- Mix the low-fat quark with the sugar and vanilla sugar until creamy and fold in the egg whites. Whip the cream until stiff and then carefully stir into the quark.
- Now layer everything in a bowl. First biscuit crumbs, then raspberries and the third layer of cream. Then decorate the whole thing with a few raspberries.
- Leave covered in the room for about 1 - 2 hours so that the raspberries can thaw and, with their juice, soften the cookie crumbs a little. Then you can either serve the dessert or store it in the refrigerator.
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