Defrost the raspberries. Mix 50 g sugar and cream setting agent. Mix thawed raspberries, quark and sugar mix. Whip cream until very stiff and fold in. Pour into glasses and chill for at least 1 hour.
Beat the egg whites with 1 pinch of salt until stiff, adding 75 g sugar. Beat until the sugar has dissolved and the mixture is shiny. Pour into a piping bag with a large perforated spout.
Spray meringue onto the raspberry cream. With a kitchen gas burner or shortly under the preheated oven grill, set aside until golden brown and serve.