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.
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
Layer cream, raspberries and meringue in dessert glasses, then repeat the layers. Serve immediately to retain crunch.
- 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