John Myers
Ingredients for 6 servings:
- 300 g meringue(s)
- 500 g raspberries (frozen)
- 500 g mascarpone, reduced calorie or 250 g each sour cream and cream cheese
- 250 g quark
- 2 packets of vanilla sugar
- 1 shot of milk
- 100 g almond flakes
- 1 tbsp butter
- 4 tbsp sugar
Instructions
Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes
Dessert made from raspberries and meringue, ideal for hot summer days and children!
Combine the mascarpone, quark, milk, and vanilla sugar. Melt the butter in a pan, add the sugar, and toast the almond flakes. Cut the meringue into pieces (not too small, you don’t want it to be crumbly!). Now layer the mascarpone cream, frozen raspberries, and meringue pieces alternately in a bowl. Start with the mascarpone cream, then the raspberries, then the meringue, then the mascarpone cream, then the raspberries… Place the bowl in the refrigerator for 3-4 hours to set.
Facebook Comments