Summary

Ingredients

• 500 g low-fat quark
• 80 g whipped cream
• 2 packs vanilla sugar
• 2 tablespoon cane sugar
• 1 tablespoon honey, optional
• 60 g merinue
• 400 g raspberries, frozen

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Instructions

1. In a mixing bowl, whip the cream until stiff. Then add the quark, vanilla sugar, sugar and possibly honey and fold in.
2. If you don`t want a honey note in the cream, you can replace the honey with another tablespoon of sugar or simply leave it out if the cream is sweet enough.
3. Chill the cream until serving. Crumble the meringue and store separately until serving.
4. Pour the cream into bowls, chop half of the frozen raspberries and sprinkle on top.
5. Layer the meringue crumbs on top of the raspberries. Scatter the rest of the whole raspberries on top of the meringue.
6. Tip: I mix the raspberries, meringue and the cream just before serving. This keeps the meringue crispy and the dessert ice cold.