1 cup whipped cream, 200 g
2 Natural yoghurt cup 150 g
250 g Mascarpone
500 g Magerquark
500 g Raspberries, TK, not thawed
200 g Sugar
- Mix well with the sugar, mix well with quark, yoghurt and mascarpone, best use the hand stirrer to allow the sugar to dissolve well. Then add the stiff whipped cream.
- Now alternate layers of frozen raspberries and quartz (looks nicest in a glass bowl). Sprinkle with the sprinkled chocolate. Must last at least three hours (because of the raspberries).
- Tips: Can be prepared well in the evening before and then stored in the fridge.
- Using fresh fruit reduces the amount of sugar!
Best devices for this recipe: