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Raffaello Cream with Raspberries

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Raffaello Cream with Raspberries

The perfect raffaello cream with raspberries recipe with a picture and simple step-by-step instructions.

  • 250 g Quark
  • 100 g Cream
  • 50 g Sugar
  • 1 packet Vanilla sugar
  • 200 g Frozen raspberries
  • 0,5 packet Raffaello (approx. 11 pieces)
  1. Unpack the Raffaello and chop with a potato masher.
  2. Add the quark with sugar and vanilla sugar and stir.
  3. Whip the cream until stiff and fold in.
  4. Layer the frozen raspberries alternately with the Raffaello cream in dessert bowls
  5. Then let stand for a good 5 hours until eaten, the raspberries slowly thawing.
Dinner
European
raffaello cream with raspberries

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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