Thaw the raspberries. Grind poppy seeds. Wash the lemon and grate the peel finely. Bring the milk, vanilla sugar, lemon zest and poppy seeds to the boil. Let simmer for 12-15 minutes. In the meantime, squeeze the lemon. Mix the quark, mascarpone, half of the lemon juice and 75 g sugar. Let the poppy seed mixture cool down. Puree the raspberries, except for a few for decoration, the remaining lemon juice and the remaining sugar. Stir the poppy seed mixture into the quark. Layer the raspberry puree and poppy-seed curd mixture in 4 glasses. Garnish with the remaining raspberries and serve.
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