Mix the low-fat quark with about 150 ml milk and the sugar until smooth. Whip the cream with vanilla sugar until stiff. Mix the quark and cream and place in a tall glass bowl. Now cover the surface completely with meringue and then top it with an approximately 3 cm thick layer of frozen raspberries.
Then about 4 to 5 hours in the refrigerator so that the meringue can melt and thaw the berries.
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