Whether in a cake or as ice – you cannot resist coconut and berries! This Raffaello raspberry dessert is quick, not too sweet and absolutely refreshing with raspberries.
- 500g low-fat quark
- 200ml cream
- 2-3 tbsp sugar
- 400-500g raspberries (fresh or frozen)
- 1 pack of Raffaello
Put the raffaellos in a bowl and chop with a potato masher or fork. Add quark and sugar. Whip cream until stiff and add into the bowl.
Wash and rinse fresh raspberries. Layer Raffaello quark with the raspberries alternately in glasses or a bowl. If you use frozen raspberries, you should prepare the recipe at least 5 hours in advance so the raspberries can melt slowly.