Mix a cream from the yogurt and quark. Add the sugar (to taste, but keep in mind the acidity of the raspberries and the sweetness of the Raffaellos). Keep stirring until the sugar has dissolved.
Add the raspberries directly frozen, continue stirring for a few minutes until the raspberries thaw and the cream turns red. Whip the cream and fold in.
Finally, unpack and quarter all the Raffaellos. Add, keep stirring. Serve immediately or refrigerate.
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