in Dessert Recipes

Raspberry dessert with marzipan and poppy seeds

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Ingredients for 2 servings:

  • 300 g raspberries, frozen
  • 3 tbsp water
  • 1 tbsp raspberry liqueur
  • some liquid sweetener
  • 20 g marzipan paste
  • 75 g low-fat yogurt
  • 250 g low-fat curd cheese
  • 1 tbsp poppy seeds, ground
  • 1 tsp vanilla sugar
  • some mint leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Set aside a few good raspberries for garnish. Place the remaining raspberries in a saucepan with 3 tablespoons of water and bring to a boil. Remove from the heat and let cool slightly. Season with raspberry brandy and sweetener to taste. Cut the marzipan into small pieces and puree with the yogurt. Stir in the quark, poppy seeds, and vanilla sugar. Season to taste with a little more sweetener, if desired. Layer the raspberries and poppy seed and marzipan cream alternately in two tall dessert glasses. Garnish with the remaining raspberries and mint leaves.

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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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