Drain the apricots. Wash the lime hot and dab dry. Cut 1/2 into thin slices. Rub the skin off the other half, then squeeze the lime. Mix quark, lime peel and juice, sugar and vanillin sugar until smooth
Stir the jam until smooth. Chop the chocolate coating and melt in a hot water bath. Put apricot halves on 4 small plates. Pour lime cream into the apricots using a piping bag with star-shaped spout as tuffs
Arrange the raspberry jam on the plates. Put the chocolate coating in a freezer bag, cut off a small corner and spread the chocolate coating in strips over the apricots (or spoon it over them)
Mix cocoa and icing sugar and sieve lightly over it. Decorate with lime slices, possibly with lemon balm and raspberries