Whip the cream. Mix the quark, mascarpone, sugar and vanilla sugar. Fold in the cream. In a sufficiently high square or round bowl, cover the bottom with three or four tablespoons of cream. Spread a layer of speculoos, whole or broken into pieces, on top. Spread half of the remaining cream on top. Scatter the frozen raspberries on top, cover them with the rest of the cream so that they can no longer be seen. Spread crumbled speculoos over the top. The cream must be left in the cold for at least 4 hours. Before serving, you can sprinkle some icing sugar over it.
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