|500 g||Fresh Apricots|
|1 tsp||Vanilla Sugar|
For the apricot dessert, use fresh apricots that are as ripe as possible and taste particularly aromatic. Wash, dry and halve the apricots and remove the pit. Put two apricots aside for decoration. Puree the remaining apricots with the juice of an organic lemon. Spread 1-2 tablespoons of apricot puree on each dessert glass. Mix the remaining apricot puree with quark and yoghurt and sweeten with sugar. Whip cream with vanilla sugar until stiff and fold loosely into the apricot dessert with a whisk. Put some raspberries aside for decoration. Place the remaining raspberries on the apricot puree and spread the apricot dessert over it. Place the apricot dessert in the fridge until serving. Shortly before serving, decorate the apricot dessert with a few slices of apricots, raspberries and lemon balm.