Butter biscuit dessert with quark and cream

Mix the quark, sugar and vanilla sugar together, beat 400 ml of cream until stiff and fold into the mixture. If the cream is too thick, gradually add a little milk until the desired consistency is reached. If you want, you can add a few tangerines here. But drain very well and pat dry so that the cream doesn’t become watery later.

Pour the mixture into a casserole dish or glasses and smooth it out with a spoon.
Melt the chocolate and remaining cream (200 ml) in a water bath until a homogeneous mass is formed.
Let the desserts cool in the refrigerator so that the ganache solidifies a little and decorate as desired