Raspberry quark mousse
- Place wine biscuits in a food processor and process to form crumbs. Divide the biscuit crumbs between four serving glasses or dessert bowls.
- In a bowl, beat quark, yoghurt and sugar together until smooth. Fold in the raspberries.
- Spoon mousse over the base of crumbs and refrigerate for at least 2 hours, storing covered in the fridge. Decorate with extra raspberries and serve.
Tip: It is possible to substitute other fruit for the raspberries, if preferred. Try diced peaches or apricots, strawberries or blueberries for a change.
Tip: The mousse will last well for up to three days if stored covered in the fridge.