- 300 grams Frozen raspberry (or fresh)
- 150 grams Double cream
- 500 grams Quark cheese
- 2 tablespoons Sugar
- 40 grams Meringue shells
- Mint leaf (for garnish)
Thaw the raspberries (or rinse, if using fresh).
Mix together the cream, quark and sugar. Crumble the dried meringues then fold into the quark cream.
Layer the quark cream and raspberries in serving glasses. Serve garnished with mint.