Preparation Crush the Amaretti and place at the bottom of a cake tin lined with greaseproof paper. In a mixing bowl, work together the 4 egg yolks with the sugars. Add the mascarpone, cream, Quark cheese and the lemon juice, mixing all the ingredients thoroughly. Beat the egg whites of 3 of the eggs until stiff and add them to the creamy mixture. Pour the mixture over the crushed Amaretti. Allow to cook in an oven preheated to 180°C, then turn off the oven and allow to rest in the oven for 15 minutes. Cool and take out of the cake tin. Place raspberries on the gateau and serve cold, with a raspberry coulis. The crunchiness of the Amaretti and their delicious almond flavour perfectly complements the sharp fruitiness of the raspberries.

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