Chocolate Dream with Berries on Cloud Nine

Let the raspberries thaw in a tall container with powdered sugar, then puree them with a magic wand while they are thawed.

Mix the low-fat quark, mascarpone, sugar, vanilla sugar and fold in with the cream. Layer the raspberries and mascarpone cream alternately in a bowl. Chill and then serve the cream sprinkled with fresh raspberries.

Preheat the oven to 180 degrees. Melt 400 g chocolate and butter and stir until smooth. Let the chocolate mass cool down. In the meantime, chop the remaining 200 g of chocolate into small pieces. Mix the sugar, vanilla sugar and eggs well, then stir in the cooled chocolate mass.

Mix the flour with salt and baking powder and stir in a spoonful. Don't stir too long! Otherwise the brownies will be tough. Now distribute the dough evenly on a deep baking sheet. The baking sheet should preferably be lined with parchment paper, as the brownies are difficult to remove from the sheet after they have cooled down.

Now spread the chopped chocolate on top (if you like, you can fold in the chocolate pieces). Bake the whole thing on the middle rack for 20-25 minutes. The brownies get a light crust, but they should be very juicy.