Raspberry Vanilla Quark Layered Dessert in a Jar

A creamy layering of quark, cream and fresh raspberries, with a crisp base of butter biscuit crumbs. Ideal for preparing ahead for guests, as the jars need to chill for at least an hour before serving.

By yumbelo-Küche · 8 servings · 40 minutes

Ingredients

• 200 g Butter biscuits
• 80 g Butter
• 500 g Raspberries, fresh or frozen
• 80 g Sugar
• 500 g Full-fat quark (20% fat)
• 300 ml Whipping cream
• 1 TL Vanilla extract
• 30 g Powdered sugar
• 0.5 Stück Lemon, juice
• 1 Bund Mint, fresh

Method

1. Place the butter biscuits in a freezer bag and crush them finely with a rolling pin.
2. Melt the butter in a small saucepan, remove from the heat and stir in the biscuit crumbs until evenly moistened.
3. Divide the biscuit crumbs evenly among eight jars and press down lightly with a spoon.
4. Wash and sort the raspberries, then simmer half of them with 2 tbsp of the sugar in a saucepan, stirring, for about 5 minutes until they break down and become juicy. Let cool.
5. Stir the quark smooth with the remaining sugar, the vanilla extract and the lemon juice.
6. Whip the cream with the powdered sugar until stiff and gently fold it into the quark mixture.
7. Spoon the quark cream over the biscuit crumbs in the jars, add a spoonful of the raspberry compote to each, and top with the remaining fresh raspberries.
8. Chill the jars for at least one hour. Before serving, garnish with a few mint leaves.