Roast the almonds in a pan without fat until golden brown. Remove. Sort and wash the berries. Bring to the boil with 1 tbsp. sugar in a small pot and simmer for about 5 minutes. Remove berries from the heat and let them cool down.
In the meantime, wash the lemon hot and finely grate the peel. Squeeze 1 half. Mix quark, 5 tablespoons sugar, vanilla sugar, lemon peel and juice with the whisks of the mixer for about 2 minutes until smooth. Whip cream until stiff and fold in 2 portions. Stir Lemoncurd until smooth.
Layer the quark cream alternately with lemon curd and the blueberries in six glasses (each containing approx. 180 ml). Cut jelly lemons into slices. Decorate desserts with almonds and jelly lemons.