Mascarpone raspberry curd
What's fresh:
250g raspberries, half of which can be thawed. 250g mascarpone with 250g Quark smooth stir. Season with 2-3 tablespoons of sugar and 2 tablespoons of lemon juice.
Beat 100g of cream until stiff, pour 1 packet of vanilla sugar into it. Lift the cream under the mascarpone curd, halve the mass.
Puree thawed raspberries and stir in one half of curd cheese. Lift frozen raspberries under the remaining quark.
Alternate both creams in a large bowl. Cover for at least 2 hours.
Decorate with raspberries.
