Raspberry Cappuccino

Ingredients

• 150 g mascarpone
• 100 g quark
• 2 tbsp vanilla sugar
• 50 ml whipping cream (at least 30% fat)
• 100 g fresh ripe raspberries
• 1 tbsp powdered sugar
• 1 tbsp Lemon Juice
• 100 ml milk
• 1 tsp cinnamon
• cinnamon for dusting

Instructions

1. 1.

   Whisk the mascarpone with the quark and vanilla sugar until smooth (add more or less sugar to taste). Beat the cream stiffly and fold it into the mascarpone mixture gradually. Divide among four glasses and refrigerate.

2. 2.

   Clean the raspberries, blend them with sugar and lemon juice, then strain through a fine sieve. Heat the milk, add cinnamon, and froth it. Spoon the raspberry sauce over the cream and top with foam. Dust with cinnamon before serving.