Raspberry Quark Omelettes

Preheat the oven to 150°C (fan). Line two baking sheets with parchment paper.

Melt the butter (or another fat) in a small saucepan or in the microwave and let it cool to lukewarm.

Separate the eggs: put the whites into a fat-free bowl and the yolks into a second bowl.

Beat the egg whites until stiff, gradually adding 40 g sugar, until a firm, glossy meringue forms.

Beat the yolks with the lemon zest and 35 g sugar until pale and creamy.

Mix the cornstarch, flour and a pinch of salt, sift them over the yolk mixture and briefly stir in. Stir in the lukewarm fat.

Carefully fold the meringue in 2–3 portions until a light, airy batter forms.

Fill the batter into a piping bag. Pipe four circles (about 16 cm) on each sheet and smooth with a palette knife or spoon.

Bake the omelettes for 10–12 minutes until pale golden and dry to the touch. Then let them cool briefly.

For the filling, stir the quark with the remaining sugar, vanilla sugar and lemon juice until smooth.

Whip the cream until stiff and gently fold it into the quark mixture until airy.

Turn the baked omelettes out onto a clean towel, peel off the parchment and carefully drape each over narrow, long glasses. Let cool completely.

Gently wash the raspberries and let them drain well. Fill the quark cream into a piping bag fitted with a large star tip.

Fill the cooled omelettes with the lemon-quark cream, top with raspberries and dust with powdered sugar.