Raspberry and Marshmallow Dessert
Toast the almonds in a dry frying pan until fragrant and let cool in a bowl. For the cream, beat the cream until stiff. Stir in the mascarpone with the quark, powdered sugar and vanilla sugar until smooth and fold in half of the whipped cream. Put in a piping bag with a plain nozzle and distribute alternately with the marshmallows and the berries in four glasses. Put the rest of the cream in a piping bag (with a star tip) and pipe a tuft on each dessert. Serve garnished with the almonds.