Schneegestöber with quark, meringue and raspberries
German dessert glasses of light quark and yogurt cream layered with raspberries and meringue pieces.
Active time20 min
CookingNo cooking
Total4 h 30 minResting : 4 h
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Ingredients
- 250 g plain frozen raspberries labelled ready to eat after thawing
- 200 ml very cold unsweetened whipping cream, 35% fat
- 150 g unsweetened plain whole-milk yogurt
- 25 g white sugar
- 8 g vanilla sugar
- 100 g plain shop-bought baked meringues
- 250 g firm low-fat quark
Preparation
Fully thaw raspberries in a covered container in the refrigerator according to the packet, about 240 minutes. Use only a product explicitly labelled ready to eat after thawing. Keep fruit and juice cold until assembly.
250 g plain frozen raspberries labelled ready to eat after thawing- covered container
At serving time, crush meringues in a bag with a rolling pin, leaving pieces. Mix yogurt, quark and both sugars until smooth. Whip very cold cream to soft peaks and fold in. Layer cream, raspberries and meringue in dessert glasses, then repeat the layers. Serve immediately to retain crunch.
200 ml very cold unsweetened whipping cream, 35% fat150 g unsweetened plain whole-milk yogurt25 g white sugar8 g vanilla sugar100 g plain shop-bought baked meringues250 g firm low-fat quark- food bag
- rolling pin
- bowls
- whisk
- electric mixer
- spatula
- dessert glasses
- spoon
Allergens
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration