About this recipe:An unbelievably fast dessert with cream, yoghurt, quark and raspberries. I like to make it for guests because you need to prepare this the day before as the cream has to stay in the fridge for 24 hours. The prep is easy; the only hard part is waiting!
500g double cream
1 teaspoon vanilla extract
2 tablespoons icing sugar
250g low fat quark, fluid drained off
450g full-fat yoghurt (Greek yoghurt is good)
600-750g frozen raspberries
About 400g dark brown soft sugar (perhaps a little less to taste)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Extra time:1day chilling › Ready in:1day15min
Beat the cream with the vanilla and 2 tablespoons icing sugar in a large bowl until stiff. Fold in the quark and the full-fat yoghurt.
Pour frozen raspberries into the bottom of a large glass baking dish. Spread the cream over them and finally spread the brown sugar evenly on top. There should be a thick sugar coating on the cream.
Put the cream into the fridge uncovered for 24 hours so the sugar can crystallise. It is best if the fridge is not too full and thus cools well.
Instead of quark, you can opt to use creme fraiche.