Marinate the wild berries in the rum and let it steep for at least 1 hour. At the same time, slit open the vanilla pod lengthways and scrape out the pulp. Separate the eggs. Then beat the mascarpone, quark, 2 egg yolks, vanilla pulp and sugar with the whisk until smooth.

Beat the egg whites of the 2 eggs until stiff and then fold in. Put a layer of wild berries in a (dessert) glass and then spread a third of the mascarpone cream on top. Repeat this process again with the top layer of mascarpone cream.