Mix the quark with the mascarpone and sugar. Add the vanilla pulp or the liquid vanilla. Beat the egg whites with a pinch of salt until they are very stiff. Fold in carefully. Pour the cream into portion bowls and refrigerate for at least 2 hours.
Variation: You can also use it to create great layered desserts, e.g. in tall glasses, then alternately fill with fruit preparations (raspberries, sour cherries) and crumbled ladyfingers.
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