John Myers
Ingredients for 1 servings:
- 20 Oreo cookies
- 80 g butter, melted
- Butter for the mold
- 150 ml milk
- 350 g marshmallow(s), preferably white
- 300 g raspberries, frozen or fresh
- 250 g low-fat quark, alternatively a different fat content
- 200 g cream
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
for a 24 – 26 cm springform pan – without baking
Place the Oreo cookies in a freezer bag and seal it. Crush the cookies slightly with your hands and then roll them up with a rolling pin until a fine crumb forms. Pour the cookie mixture into a bowl with the melted butter and mix everything thoroughly. Line the bottom of the springform pan with parchment paper and grease the sides. Pour the cookie-butter mix into the pan, spreading it out and pressing it down firmly with your hands. Then refrigerate the pan for about half an hour. Pour the milk into a saucepan, add the marshmallows, and melt them over low heat, stirring occasionally. Remove from the heat and let cool slightly. Purée the thawed raspberries. Lightly stir the quark into the slightly cooled marshmallow mixture, add three heaped tablespoons of the raspberry purée, mix everything thoroughly, and set the mixture aside, as it begins to firm up a bit. Whip the cream until stiff peaks form, add it to the marshmallow mixture, and fold it in. Spread on the biscuit base and refrigerate for 2 hours before serving.
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