Mascarpone quark cream with raspberries and meringue

Ingredients for 8 servings:

• 1 vanilla pod(s), including the pulp
• 500 g mascarpone
• 500 g low-fat curd cheese
• 4 tbsp milk
• 450 g raspberries (frozen)
• 3 tbsp lemon juice
• 30 g powdered sugar
• 1 package of meringue(s)
• e.g. raspberries, fresh, for decoration

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Layered dessert, quick, easy to prepare

Mix the vanilla pulp with the mascarpone, quark, and milk. Purée 150g of frozen raspberries with the powdered sugar and lemon juice. Pass through a sieve to remove the seeds, if desired. Then mix with the remaining raspberries and refrigerate until ready to use. Roughly crumble the meringue. Divide the marinated raspberries among 8 tall glasses and cover with meringue crumbs (amount to taste—the more you add, the sweeter the dessert). Sprinkle with mascarpone, repeating the layering if desired. The whole thing can then be decorated with fresh raspberries. Tips: If you fill the mixture into moose glasses, one layer is sufficient, and you can fill 12-14 glasses with this amount. The dessert can be left to stand for a few hours, but not overnight, as the meringue crumbs will become too mushy.