in Dessert Recipes

Raspberry dessert with meringue

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Ingredients for 6 servings:

  • 1 kg quark, low-fat
  • 250 g cream
  • 2 packets of vanilla sugar
  • 100 g sugar
  • 150 g meringue(s)
  • 150 ml milk
  • 300 g raspberries, frozen

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Stir the low-fat quark with approximately 150 ml of milk and the sugar until smooth. Whip the cream with the vanilla sugar until stiff. Combine the quark and cream and pour into a tall glass bowl. Cover the surface completely with meringue and top with a layer of frozen raspberries approximately 3 cm thick. Refrigerate for approximately 4 to 5 hours to allow the meringue to melt and the berries to thaw.

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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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