Raspberry Tiramisu

Coarsely crush or break the cantuccini. Defrost the frozen raspberries and sprinkle with vanilla sugar.

Spread the bottom of the gratin dish with the crushed cantuccini, drizzle with the orange liqueur and let it sit for a little while.

Mix the mascarpone with the low-fat quark until smooth, season with sugar and mix with the frozen raspberries. Stir in the soaked cantuccini, smooth the top and place in the refrigerator for at least two hours.

Remove and serve on plates sprinkled with the fresh raspberries and pistachios.

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