For the meringues, beat the egg whites until stiff. Gradually add sugar. Mix cornstarch with nuts and fold in carefully. Line a baking sheet with parchment paper. Cut off small heaps of protein with a teaspoon and place on top. Leave to dry in the oven at 100 degrees for about 2 hours. Clamp a wooden spoon in the oven door. Let the meringues cool on a wire rack.
Select the raspberries for the cream. Set some aside for garnish. Divide the raspberries in tall dessert glasses. Whip the cream until stiff. Mix the quark with a little sugar and fold in the cream. Coarsely crush the meringues and pour over the raspberries. Layer the cream on top. Garnish with raspberries.
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