Summary

Ingredients

• 200 g biscuit (s) (shortbread biscuits)
• 125 g butter
• 200 g powdered suar
• 500 g mascarpone
• 250 g quark
• 1 packet vanilla sugar
• 3 tablespoon orange juice or lemon juice
• 100 g suar
• 500 g raspberries, sorted and cleaned
• 1 packet jelly (raspberry)
• 0.25 liter ¼ water

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Instructions

1. Crush the biscuits (best in a freezer bag) and place in a bowl. Dissolve and mix in butter, stir in powdered sugar. Process everything into a smooth dough. Spread in a springform pan and press firmly.
2. For the mascarpone cream, mix the mascarpone, quark, vanilla sugar, orange or lemon juice and sugar into a smooth dough and spread on the base. Refrigerate.
3. Prepare the jelly according to the instructions on the package - but only with ¼ l of water. Fold the raspberries under the hot jelly. Allow to cool slightly.
4. Finally, spread on the mascarpone cream and refrigerate for approx. 3 hours until consumption.