Let the raspberries thaw. Mix 50 g sugar and cream setting agent. Mix the thawed raspberries with the quark and the prepared sugar mix. Whip the cream very stiff and fold in. Fill into glasses (approx. 125 ml each) and refrigerate for at least 1 hour (preferably overnight).

Beat the egg whites with salt until stiff, sprinkling in 75 g of sugar. Beat until the sugar has dissolved and the mixture is shiny. Fill into a piping bag with a large perforated nozzle.

Spray the meringue mass onto the raspberry cream and flame it until golden brown with a kitchen gas burner. The dessert can also be pushed briefly under the preheated grill until the tips turn golden brown.