Mascarpone cream with raspberries

Ingredients for 4 servings:

• 1 pack of raspberries, frozen
• 200 g whipped cream
• 250 g mascarpone
• 250 g quark
• 100 g sugar
• 2 packets of vanilla sugar
• possibly brown cane sugar
• possibly ladyfingers

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

a seductive sin

Whip the cream until stiff and set aside. Mix the mascarpone, quark (40% or 20% doesn’t matter, low-fat quark is an alternative but will of course taste different), sugar, and vanilla sugar well (this also works well by hand). Fold the cream into the mascarpone cream and mix well to create a fluffy mascarpone cream. Now fill a layer of the cream into glasses, small dessert bowls, or for a party buffet, into a large, shallow bowl. Then add the frozen or fresh raspberries and cover the whole thing with the rest of the cream. To decorate, sprinkle a thin layer of brown cane sugar over the dessert. Refrigerate the dessert for at least two hours so the raspberries can thaw slowly. If you don’t like it quite so sweet, you can omit 20g or more of the sugar. This (unfortunately) doesn’t detract from the sweet temptation. The recipe can also be supplemented with a layer of broken sponge fingers (underneath the raspberries). Alternative fruits are of course possible. So far, I’ve only tried it with cultivated blueberries mixed with raspberries. That was also very, very tasty.