Lemon Cream with Blackberries
Rinse blackberries and pat dry.
Caramelize sugar in a saucepan. Deglaze pan with port wine and dissolve caramel. Add berries and remove from heat. Let cool.
Combine quark with mascarpone, vanilla sugar and powdered sugar, mix until smooth. Grate lemon zest and squeeze juice of half of a lemon. Mix with lemon liqueur and stir into cream. Beat heavy cream until stiff and fold.
Spread half of blackberries in four glasses. Top with cream and top with remaining berries. Garnish with lemon zest and serve.