Preheat the oven to grill function.
For the sorbet, mix powdered sugar, lime juice and yoghurt and mix with the frozen raspberries in a blender to make a creamy sorbet. First put the yogurt in the blender, then the raspberries. Transfer and store in the freezer until serving.
Marinate the fresh raspberries with a little powdered sugar and lime juice and set aside.
Finely chop the basil and set aside, keeping three beautiful twig tips as a garnish. Crumble the amarettini and set aside. Chop the mango in a fan shape, place in the casserole dishes and drizzle with lime juice.
Carefully separate the eggs, the egg whites bowl must be free of fat. Beat the quark with the starch, lime zest, an egg yolk and vanilla sugar until smooth.
Now beat the egg white with salt until frothy, gradually add the powdered sugar and beat until stiff. Finally, fold the egg whites and the basil into the quark mixture, then distribute three quarters of the amarettini over the marinated mango and grill until golden brown in the oven (top rack) on the grill function.
Place a strip of crumbled amarettini on the plate, place ice cream on top, serve gratin next to it. Place two fresh raspberries on each plate and decorate with a bouquet of basil.
Image rights: Wiese Genuss