Raffaello cream with raspberries
Time
Total preparation time: 20 min.
ingredients
- 1 pack of Raffaello (certainly with Giotto, but has not been tried)
- 500 g of low-fat quark
- 200 ml of cream
- 50 g of sugar
- 1x vanilla sugar
- 500 g TK raspberries (if they are fresh, also like these)
preparation
- The unpacked Raffaello is crushed with a fork or pestle in a large bowl.
- Add quark, sugar and vanilla sugar. Mix well.
- Then the cream is beaten stiff and lifted.
- Now take a tall glass (dessert bowls are not so convenient) and layer alternately the frozen raspberries and the cream on each other.
- If left at room temperature, it can be eaten after about 20 minutes.
- Otherwise, it keeps in the fridge a good 2 days.
- I took small glasses and ended up with 7 of them and a few raspberries for garnish.
