Summary

Ingredients

• 500 g raspberries
• 60 g powdered suar
• 1 lime (s), alternatively lemon, untreated
• 200 g low-fat quark
• 200 ml egg liqueur, alternatively vanilla sauce
• 200 ml cream
• 1 tablespoon sugar

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Instructions

1. Puree the raspberries with the powdered sugar, then pass through a sieve and refrigerate.
2. Rub the peel of the lime and mix with the quark with 5 tablespoons of egg liqueur. Whip the cream with 1 tablespoon of sugar until stiff and fold it into the quark.
3. Layer the raspberry purée and quark alternately in four glasses, top with the remaining egg liqueur.