For the quark cream, mix the quark with 50 g of the sugar. Mix the vanilla sugar and the cream stiffener. Whip the cream and sprinkle in the mixture. Then mix the whipped cream well with the quark. Either distribute the quark cream on dessert bowls or put it in a large bowl and chill.
For the multivitamin topping, mix the cornstarch with some cold juice. Bring the remaining juice with 50 g sugar to the boil, then stir in the mixed cornstarch, simmer gently for another 1 minute. Take the saucepan off the stove and let it stand for a few minutes. Then pour on the quark cream and refrigerate for about 2 hours until the topping is firm.
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