Description
Luftige Creme trifft auf knusprige Baiser-Stückchen, saftige Himbeeren verleihen Frische und feine Säure. Die Mischung aus Quark, Joghurt und Sahne sorgt für samtige Fülle, brauner Zucker für zarte Karamellnoten.
Ingredients
Scale
- 1 kg frozen raspberries
- 200 g meringues (white and pink mixed, if available)
- 500 g quark (20%)
- 500 g yogurt
- 1 liter heavy cream
- 50 g granulated sugar
- 200 g brown sugar
Instructions
- Begin by preparing a large serving dish or trifle bowl. Take the 200 g of meringues and, using your hands, crumble them into small pieces directly into the bottom of the dish. The crumbled meringues should form an even layer covering the base of the dish. If you have both white and pink meringues, mix them together for a colorful presentation.
- Evenly distribute the 1 kg of frozen raspberries on top of the crumbled meringue layer. Make sure the raspberries are spread out in a single layer, so that each serving will have a good amount of fruit. Do not thaw the raspberries; using them frozen helps maintain the structure of the dessert as it sets.
- In a separate large mixing bowl, combine the 500 g of quark and 500 g of yogurt. Add 50 g of granulated sugar to the bowl. Using a whisk or an electric mixer, blend the ingredients together until the mixture is smooth and the sugar is fully dissolved.
- Pour 1 liter of cold heavy cream into another clean mixing bowl. Using an electric mixer or a whisk, whip the cream until stiff peaks form. Be careful not to overwhip, as this can turn the cream grainy.
- Gently fold the whipped cream into the quark-yogurt mixture. Use a spatula to incorporate the cream in several additions, taking care to keep the mixture light and airy. This will result in a smooth, fluffy cream.
- Spread the quark-yogurt-cream mixture evenly over the layer of raspberries in the serving dish. Use a spatula to smooth the top and ensure the cream covers all the fruit and meringue layers completely.
- Sprinkle the 200 g of brown sugar evenly over the top of the cream layer. Make sure the entire surface is covered, as the sugar will gradually dissolve and create a delicious syrupy topping.
- Cover the dessert with plastic wrap or a lid and refrigerate for at least 8 hours, or overnight. This resting time is important, as it allows the brown sugar to melt and permeate the cream, raspberries, and meringues, resulting in a luscious, layered dessert.
- When ready to serve, scoop generous portions into bowls or glasses, making sure to include all layers in each serving. Enjoy the Himbeerzaubercreme chilled.
Notes
For best results, prepare the Himbeerzaubercreme a day in advance to allow the flavors to meld beautifully. You can use store-bought meringues or make your own. If you prefer a less sweet dessert, reduce the amount of brown sugar sprinkled on top. This dessert is perfect for parties, as it can be made in large quantities and looks stunning when served in a glass trifle bowl.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
