Rinse the raspberries. Whip the cream until stiff. Mix together the quark, 2 tablespoons of the sugar, vanilla sugar, and about 100 grams (approximately 1 cup) of raspberries. Fold in the whipped cream. Refrigerate for 1 hour.
Combine in a saucepan the remaining raspberries with 1 tablespoon sugar heat and 2 tablespoons water. Bring to a simmer and remove from heat immediately. Allow to cool slightly.
Spoon the raspberry cream into dessert cups and serve drizzled with the warm raspberries.