John Myers
Ingredients for 4 servings:
- 200 g mascarpone
- 200 g low-fat curd cheese
- 1 pot of natural yogurt (approx. 150 – 200 g)
- 1 pack of frozen raspberries
- ½ pack of meringue(s)
- 50 g brown sugar
- some cream, maybe
Instructions
Working time approx. 10 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 10 minutes
Roughly chop the meringue pieces and spread them evenly in a baking dish, then spread the frozen raspberries over the chopped meringue. Mix the mascarpone, low-fat quark, and yogurt until a medium-stiff cream forms. If the cream is too thick, simply add a little more cream. Spread the cream evenly over the raspberries as a third layer and spread it evenly. Finally, sprinkle brown sugar over the cream to give it a glazed appearance. Then refrigerate the whole thing. The cream is best refrigerated for about 3 hours, as the meringue will then retain its bite and won’t be softened by the raspberries. Of course, you can still enjoy the dessert even after refrigerating it for a while.
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