in Dessert Recipes

Raspberry-mascarpone cream with meringue

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Ingredients for 6 servings:

  • 250 g mascarpone
  • 400 ml cream
  • 500 g quark
  • 1 packet of vanilla sugar
  • 100 g meringue(s)
  • 500 g raspberries (frozen)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Whisk the quark with mascarpone and vanilla sugar until creamy. Whip the cream until stiff and fold into the quark. Crush the meringues in a small bowl. Take a large bowl and spread a layer of cream quark on the bottom. Spread some of the meringue crumbs on the quark layer, then scatter some of the frozen raspberries on top. Spread another layer of cream quark on top, followed by the meringue and raspberries. Repeat until the bowl is full, finishing with quark (I usually make 5 layers of quark with 4 layers of meringue/raspberries in between). Refrigerate for at least 1 hour and serve cold!

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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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