Quark Cream with Blueberries

Start by whipping the well-chilled cream until stiff. Take care not to overbeat it or it will curdle. In a second bowl beat the soft quark with icing sugar and vanilla sugar until completely smooth and free of lumps.

Fold the whipped cream into the quark a little at a time. Use a spatula and fold from the bottom up so the mixture stays light and airy. Let it rest in the fridge for a moment.

Mash part of the berries with a fork into a coarse puree and leave the rest whole. In chilled glasses alternate layers of the whipped mixture, the berry puree and a handful of whole berries up to the rim.

Decorate the glasses with the remaining fresh berries. Chill them for at least an hour to set. Chilling firms up the dessert and lets the flavors blend. Serve well chilled, ideally the same day.