Mascarpone-raspberry curd

Ingredients for 6 servings:

• 1 cup whipped cream, 200 g, whipped
• 2 cups of natural yogurt, each 150 g
• 250 g mascarpone
• 500 g low-fat curd cheese
• 500 g raspberries, frozen, not thawed
• 100 g sugar, if you like, take more, up to 200 g
• Chocolate, white, grated

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

Mix the quark, yogurt, and mascarpone with the sugar thoroughly. It’s best to use a hand mixer to ensure the sugar dissolves well. Then fold in the stiffly whipped cream. Now alternate layers of frozen raspberries and the quark mixture (looks best in a glass bowl). Sprinkle with grated chocolate. It needs to sit for at least 3 hours (because of the raspberries). Tips: Can be prepared the night before and then stored in the refrigerator. If you use fresh fruit, the amount of sugar can be reduced! Note from the Chefkoch.de recipe adaptation: The original amount of sugar was reduced to 100 g (also according to the recipe author). Use more if you like. Adding vanilla is also delicious.