Quark and berry dessert – raspberries, quark cream and butter biscuits

Ingredients for 5 servings:

• 18 biscuits (whole wheat butter biscuits)
• 250 g low-fat curd cheese
• 300 g whipped cream
• 400 g raspberries (frozen)
• 1 egg white
• 1 packet of vanilla sugar
• 20 g sugar
• 1 pinch of salt

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes

so heavenly delicious that everyone loves it…

Crush the butter biscuits in a freezer bag. Beat the egg whites with a pinch of salt until stiff peaks form. Cream the low-fat quark with the sugar and vanilla sugar, then fold in the beaten egg whites. Whip the cream until stiff peaks form, then carefully stir it into the quark. Layer everything in a bowl. First the biscuit crumbs, then the raspberries, and then the cream for the third layer. Garnish with a few raspberries. Cover and let stand in the room for about 1-2 hours so the raspberries can thaw and their juices soften the biscuit crumbs a little. Then you can either serve the dessert or store it in the refrigerator.