|1½ tsp||vanilla sugar|
|1 tbsp||lemon juice|
|250 ml||heavy cream|
|mint for garnish|
Add vanilla sugar to the raspberries. Crush with the potato masher. Add lemon juice and mix to combine.
Add quark to the bowl and stir to combine. In a separate bowl beat heavy cream until fluffy and light.
Add the whipped cream to the raspberry mixture and mix well to combine. Cool as needed and decorate with mint just before serving.