Mix the quark with the mascarpone and vanilla sugar until creamy. Whip the cream until stiff and fold into the quark. Mash the meringues in a small bowl.
Take a large bowl and spread a layer of cream curd on the bottom. Spread part of the meringue crumbs on the quark layer, then spread part of the frozen raspberries on top.
Spread another layer of cream curd on top, followed by meringue and raspberries. Repeat until the bowl is full, finish with curd (I usually make 5 layers of curd with 4 layers of meringue / raspberries in between).
Place in the fridge for at least 1 hour and serve cold!
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