Summary

Ingredients

• 200 g mascarpone
• 200 g low-fat quark
• 1 cup natural yogurt
• 1 pack raspberries, frozen
• 0.5 ½ pack meringue
• 50 g suar, brown
• some cream, possibly

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Instructions

1. Roughly chop the meringue pieces and distribute them evenly in a baking dish, then distribute the frozen raspberries on the crushed meringue.
2. Mix the mascarpone, low-fat quark and yoghurt into a cream until everything is a medium-strength cream. If the cream is too firm, just add a little cream. Spread the cream evenly on the raspberries as a 3rd layer and spread it on, finally sprinkle brown sugar over the cream so that it looks like it has been glazed. The whole thing is then put in a cool place.
3. The cream is best if you have it in the fridge for about 3 hours, because the meringue then still has a bite and is not softened by the raspberries, of course you can still enjoy the dessert after a longer cold period.