Begin by crumbling approximately four Vanillekipferl into small pieces and place them at the bottom of clear serving glasses. Set the glasses aside while you prepare the creamy layer.

In a mixing bowl, combine 250g of Magerquark, 250g of Mascarpone, and 200ml of liquid cream. Add 2-3 tablespoons of Vanillezucker and a splash of Vanillepaste. Blend the ingredients on medium speed for about 2–3 minutes until smooth and creamy.

Spoon half of the creamy mixture on top of the crumbled Vanillekipferl in the glasses. Tap the glasses on the counter to settle the mixture.

Slice fresh raspberries in half and place them on top of the first cream layer, pressing them in gently. Save a few raspberries for garnish.

Spoon the remaining cream mixture over the raspberry layer, smoothing the surface with a spatula.

Whip 200ml of cream until soft peaks form. Pipe this fluffy cream on top of the dessert.

Garnish each glass with a whole Vanillekipferl and a few reserved fresh raspberries. Refrigerate for at least 1 hour, preferably overnight.