Defrost or sort raspberries and wash if necessary. Drain well. Remove the strudel dough from the cooler 10 minutes before processing.
Unfold 2 strudel leaves on a little flour, place them side by side. Spread with butter. Place 1 strudel sheet on each. Cut the strudel leaves in half lengthwise and cut them into 8 rectangles of the same size.
Grease 16 troughs of a mini muffin tray (with 24 troughs) and line each with 1 piece of dough. Brush with the rest of the butter and place the remaining pieces of dough on top. Bake in the hot oven (electric oven: 200 °C/circulating air: 175 °C/gas: see oven manufacturer) on the lowest shelf for 7-8 minutes. Carefully remove the strudel tartlets. Cool down
Mix mascarpone, quark, milk, vanillin sugar and 1-2 tablespoons icing sugar. Fold in half the berries. Fill cream into the tartlets. Crumble the meringue and sprinkle over. Decorate with 1 tablespoon icing sugar, berries and lemon balm