for 4 person

Crumble topping

40 g	zwieback, roughly crumbled
3 tbsp	shelled ground almonds
2 tbsp	sugar
1 tsp	gingerbread spice

Raspberries

250 g	frozen raspberries, defrosted
2 tbsp	maple syrup
½ tsp	gingerbread spice

Quark cream

250 g	low-fat quark
3 tbsp	maple syrup
2 dl	full cream, beaten until stiff

How it's done

Crumble topping

In a frying pan, toast the rusks, almonds, sugar and gingerbread spice over a medium heat for approx. 5 mins., stirring occasionally. Leave the crumble to cool.

Raspberries

Mix the raspberries, maple syrup and gingerbread spice.

Quark cream

Combine the quark and maple syrup, fold in the whipped cream. Layer the quark cream and raspberries alternately in small bowls, add the crumble topping.

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