Pour the lady fingers into a freezer bag. Close the bag. Roll over with a dough roll until the biscuits are crumbled. Melt the butter. Mix with sponge crumbs and press into the paper baking cups.
Chill for about 30 minutes.
Let the raspberries thaw. Mix the curd, sugar and flour with the whisk of the mixer until smooth. Beat egg whites until stiff, fold in. Preheat oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer).
Place six paper cups with sponge cake base in the recesses of a muffin baking tray (6 recesses with 1⁄4 l contents). Add approx. 5 tbsp. quark mixture to each of them (chill the rest of the quark mixture).
Place 1 raspberry in the middle of each. Bake in a hot oven for 25-30 minutes. Allow to cool for approx. 10 minutes and lift carefully out of the trays.
Place the remaining paper cups with the sponge cake base in the muffin tray, fill with the rest of the quark mixture and raspberries and bake at the same temperature.