Spread the 15 sponge fingers in a bowl (18 x 16 x 5 cm) evenly and close to each other on the floor. Put the raspberries (a few reserved for decoration) in a pan with 2 tablespoons of sugar and bring to the boil, stirring constantly, until all the berries are liquid. Spread the hot raspberries over the sponge fingers and let cool. Put the ingredients (mascarpone, cream quark, sugar, vanilla sugar) in a bowl and mix well. Whip the cream until stiff and slowly fold into the mixture. Pour the whole mixture over the cooled raspberries and place in the refrigerator for 2 hours. Garnish with a few whole raspberries before serving.
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