💡 Recipe Snapshot
- •The Dessert: A gorgeous layered summer treat made with chocolate-covered marshmallow treats, quark, heavy cream, and a vibrant fresh raspberry sauce.
- •Time Needed: Comes together in just a few minutes—the ultimate quick alternative to ice cream!
- •Method: Whip the cream, sweet filling, and raspberry sauce step-by-step in your Thermomix®, then layer everything into serving glasses.
Today I have a super quick and easy raspberry dessert that you are going to love! This Chocolate Marshmallow & Raspberry Dessert is tailor-made for summer and comes together in just a few short minutes.
This quick layered treat is made with juicy fresh raspberries, airy chocolate-covered marshmallow treats (like classic German Dickmanns), quark, and heavy cream.
The fresh raspberries give the dessert a bright, fruity tang that cuts through the rich sweetness of the chocolate marshmallow treats perfectly.
You’re going to love this dessert because it’s:
- a quick and easy summer treat.
- ready in just a few minutes.
- a total crowd-pleaser for both kids and adults.
- a fun, refreshing alternative to ice cream.
- super beginner-friendly and virtually foolproof.
- budget-friendly and made with just a handful of simple ingredients.
My Top Tips for Success
For the absolute best flavor, use fresh raspberries whenever possible.
In a pinch? Frozen raspberries work great, too!
Make sure to whip the heavy cream to stiff peaks so your dessert turns out rich and fluffy.
Use smooth, creamy quark (or Greek yogurt) to keep the texture silky and lump-free.
Feel free to get creative with your toppings! Fresh mint leaves, chocolate shavings, or shredded coconut are all fantastic additions.
Can I make this dessert ahead of time?
Yes! You can prep the dessert cups and chill them in the fridge for up to 2 hours before serving.
Just be sure to hold off on adding the waffle bases until right before serving so they stay nice and crispy instead of getting soggy.
Delicious Variations
Feel free to swap in other berries like strawberries, blueberries, or currants instead of raspberries.
You can easily substitute mascarpone for the Quark.
Have fun with different toppings! Try chocolate shavings, shredded coconut, or chopped nuts.
For an adult twist, you can kick it up a notch with a splash of raspberry brandy or Kirschwasser.
Dessert FAQs
Ingredients for Raspberry Dickmann’s Dessert
For the Cream Layer:
- ¾ cup (200 ml (approx. 7 fl oz)) heavy cream, cold
- 1 packet whipped cream stabilizer (like Whip It)
- 3 tbsp (40 g (approx. 1.5 oz)) granulated sugar
- 2 cups (500 g (approx. 17.5 oz)) Quark (20% fat)
- 9 Super Dickmanns (chocolate-covered marshmallow treats)
For the Raspberry Sauce:
- 7 oz (200 g (approx. 7 oz)) fresh raspberries
- 1 tbsp lemon juice
For Garnish:
- 12 fresh raspberries
- Fresh mint leaves
- 4 wafer bases from the chocolate marshmallow kisses
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
How to Make Chocolate Marshmallow Kiss & Raspberry Dessert
Instructions:
Insert the butterfly whisk.
Add the cold heavy cream, whipped cream stabilizer, and sugar to the mixing bowl and whip on Speed 3.5 without setting a time, watching closely until stiff peaks form. (As a rule of thumb, this takes about 2 minutes).
Remove the butterfly whisk.
Gently peel the wafer bases away from the chocolate marshmallow kisses.
Add the marshmallow fluff filling and the quark to the whipped cream, then mix with the help of the spatula for 20 sec / Speed 4.
Transfer the cream mixture to a bowl and rinse out the mixing bowl.
Pick through the raspberries to make sure they’re clean, then add them to the mixing bowl with the lemon juice. Puree for 20 sec / Speed 6.
Now, layer everything into 4 dessert glasses! Spoon about 2/3 of the raspberry sauce into the bottom of each glass, pipe or spoon the cream mixture right on top, and finish with the remaining raspberry sauce.
Garnish with wafer cookies, fresh raspberries, and a few mint leaves.
Pro Tip: If you’re not serving this right away, keep it chilled in the fridge. Just wait to add the wafer cookies until right before serving so they stay nice and crispy instead of getting soggy!
Enjoy!
Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
Alright, now go have fun whipping up this sweet treat—hope you love every single bite!
If you loved this quick recipe for my Dickmanns Raspberry Dessert, you’ll definitely want to check out my fun Spaghetti Ice Cream Dessert, too! 🙂
Happy cooking,
Christoph
Don’t want to miss any more recipes? Follow me on:
Have you tried this recipe?
If you liked my recipe or if you have any questions or tips about the recipe, please leave a comment and rate the recipe with 5 stars. Tag your picture on Instagram with @thermokoch.de so that I can see it 🙂
Raspberry & Chocolate Marshmallow Parfait
Click the stars to leave a rating & comment
Start cookingIngredients
For the cream layer:
- 200 ml Heavy whipping cream chilled (approx. 7 fl oz)
- 1 packet Whipped cream stabilizer
- 40 g Granulated sugar (approx. 1.5 oz)
- 500 g Quark 20% fat (approx. 17.5 oz)
- 9 Super Dickmann's chocolate marshmallow treats
For the raspberry sauce:
- 200 g Raspberries fresh (approx. 7 oz)
- 1 tbsp Lemon juice
For garnish:
- 12 Fresh raspberries
- Fresh mint leaves
- 4 Wafer bases from the marshmallow treats
Instructions
- Insert the butterfly whisk attachment.
- 200 ml (approx. 7 fl oz) Heavy whipping cream, 1 packet Whipped cream stabilizer, 40 g (approx. 1.5 oz) Granulated sugarAdd the cold heavy cream, whipped cream stabilizer, and sugar to the mixing bowl. Whip on speed 3.5 without setting a timer, watching closely until stiff peaks form (takes about 2 minutes).
- Remove the butterfly whisk.
- 9 Super Dickmann'sGently detach the wafer bases from the bottom of the marshmallow treats and set them aside.
- 500 g (approx. 17.5 oz) QuarkAdd the fluffy marshmallow centers and the quark to the whipped cream. Mix with the help of the spatula for 20 sec / speed 4.
- Transfer the cream to a bowl and rinse the mixing bowl.
- 200 g (approx. 7 oz) Raspberries, 1 tbsp Lemon juiceSort through the raspberries and place them in the mixing bowl along with the lemon juice. Purée for 20 sec / speed 6.
- Now layer into 4 dessert glasses: pour ⅔ of the raspberry sauce into the bottom of the glasses, layer the whipped cream mixture on top (using a spoon or piping bag), and finish with a drizzle of the remaining raspberry sauce.
- 12 Fresh raspberries, Fresh mint leaves, 4 Wafer bases from the marshmallow treatsGarnish with the saved crispy wafer bases, fresh raspberries, and mint leaves.
Notes
- The raspberry sauce doesn't need any added sugar! The bright, slightly tart flavor of the fresh raspberries creates the most gorgeous contrast to the sweetness of the chocolate marshmallow treats and creamy quark.
