Summary

Ingredients

• 200 ml whipped cream
• 250 g quark, 20% fat
• 250 g mascarpone
• 150 g yourt, 3.5%, creamy
• 1 tablespoon vanilla sugar
• 50 g powdered suar
• 500 g raspberries, fresh or frozen
• 1 tablespoon vanilla sugar
• 50 g powdered suar
• 100 ml whipped cream
• 1 teaspoon, leveled cream stabilizer
• 1 teaspoon, leveled powdered sugar
• Grated chocolate

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Instructions

1. Mix the raspberries with 1 tablespoon of vanilla sugar and 50 g of powdered sugar. Reserve a few raspberries for decoration beforehand. If frozen fruits are used, let them thaw a little.
2. Mix the quark, mascarpone and yoghurt with 1 tablespoon vanilla sugar and 50 g powdered sugar until creamy. Whip 200 ml cream until stiff and fold into the cream.
3. Fill either cocktail glasses or a glass bowl alternately with raspberries and the cream, then top with the cream. Chill in the refrigerator for at least 2 hours.
4. Whip 100 ml of cream with cream stabilizer and powdered sugar until stiff and pour into a skin-filling bag with a rose spout. Spray on rosettes and decorate with the retained raspberries and grated chocolate. Tastes wonderfully delicious!