Raspberries selected. Wash the mint, shake dry and pluck the leaves from 4 stems. Chop the leaves finely. Mix sugar crystals and chopped mint. Mix quark, sugar, vanillin sugar, lemon juice and 4 tablespoons of syrup.
Whip the cream until stiff, allow the cream setting agent to trickle in. Fold the cream into the quark. Layer cream and 4 tablespoons of syrup in 4 glasses. Add raspberries and mint sugar to the cream, decorate with mint.