Fruity Quark-Raspberry Cream

Ingredients

• 3 tbsp Coffee Liqueur
• 50 ml Cherry Juice
• 10 Ladyfingers
• 350 g Raspberries
• 300 g Low-fat quark
• 1 Vanilla bean
• 100 g Mascarpone
• 50 g powdered sugar
• 2 tbsp cocoa powder

Instructions

1. 1.

   Stir coffee liqueur and cherry juice together.

2. 2.

   Lay ladyfingers on the bottom of an approximately 18x18 cm baking dish and drizzle with the liqueur‑juice mixture. Separate fresh raspberries, rinse gently if needed.

3. 3.

   Beat quark for 5 minutes with a hand mixer until creamy.

4. 4.

   Split vanilla bean lengthwise and scrape out the seeds with the back of a knife. Add mascarpone, powdered sugar, and vanilla seeds to the quark and mix smoothly.

5. 5.

   Pour one‑third of the cream into the dish and spread evenly.

6. 6.

   Place raspberries (reserve some for garnish) on top, then spread the remaining cream over them. Chill for at least 2 hours. Just before serving, garnish with the reserved berries and dust with cocoa powder.