SERVES 6-8
Have ready a trifle bowl about 20cm across and minimum 6cm deep (or make individual servings). Snip 5 gelatine leaves into strips, soak them in a little cold water in a large bowl for 5 minutes, then drain. Sit the bowl over a pan containing a little simmering water, pour 4 tablespoons of boiling water over the soaked gelatine and gently stir to dissolve.
Purée 600g raspberries (or use hulled strawberries in season if you prefer) in a blender with 1 tbsp lemon juice. Add stevia sweetener (for example Sukrin) to taste. Sieve the purée and return to the blender. Stir about 4 tablespoons of purée (one tablespoon at a time) into the gelatine mixture, then pour this back into the blender and give everything a quick whiz to combine. Pour this into the trifle bowl and chill for half a day or overnight until set.
Whiz 500g quark with 25g crème fraîche and 1 heaped tsp freeze-dried raspberry powder in a food processor until smooth, add stevia sweetener to taste, then smooth the snowy cream over the jelly. Cover and chill for up to a couple of days. Shortly before serving, scatter over 200g extra raspberries and some shop-bought mini meringues and dust with extra raspberry powder and icing sugar, if wished.