Summary

Ingredients

• 4 tablespoon desiccated coconut
• 500 g cream quark
• 75 grams sugar
• 1 packet vanilla sugar
• 1 stick (s) vanilla pod (s)
• 200 ml cream
• 100 ml egg liqueur
• 300 g raspberries, (fresh or thawed)
• 10 piece (s) confectionery, (Raffaello)

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Instructions

1. Roast the desiccated coconut in a coated pan until golden brown and allow to cool.
2. Mix the quark with the sugar, vanilla sugar and the scraped pulp of the vanilla pod until smooth. Whip the cream until stiff and fold it into the cream together with the egg liqueur. Put half of the quark mixture in a bowl, spread the raspberries on top and cover with the remaining cream. Sprinkle over the desiccated coconut.
3. Halve the Raffaello balls and decorate the quark dish with them. Chill for approx. 1 hour