Summary

Ingredients

• 500 g mascarpone
• 250 g low-fat quark
• 400 ml cream
• 350 g raspberries, frozen
• 80 g suar, brown
• 2 tablespoon lemon juice, freshly squeezed
• 250 g spiced speculoos, finely rated
• 3 large meringues, e.g., from the baker
• 16 chocolate decoration (zebra rolls)

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Instructions

1. Heat the frozen raspberries in a saucepan. Add the lemon juice and about 2 tablespoons of the brown sugar, bring to the boil and let cool down a little.
2. Mix the mascarpone with the low-fat quark and the remaining sugar well. Stir in approx. 150 g grated speculoos. Whip the cream until stiff and fold into the speculoos cream.
3. Coarsely chop the meringue.
4. Using a piping nozzle, alternately fill the cream with the other ingredients in small glasses. The order is cream, raspberries, meringue, speculoos, cream, raspberries, meringue, speculoos, cream and then decorate with meringue, speculoos and zebra rolls.
5. Can be prepared a day in advance. The dessert must be refrigerated for at least 4 hours before it is served.