Wash the lemon and orange very thoroughly, then grate the peel and squeeze the fruit. Whip the cream until not too stiff. Beat the egg whites until stiff peaks form, slowly adding the sugar.
Whip the raspberries with the powdered sugar, a squeeze of lemon juice, half of the orange juice and the orange liqueur in a tall bowl with a blender, pass through a sieve if necessary, then chill until very cold. In a bowl, mix the curd with the remaining lemon and orange juice and the grated zest.
Fold the whipped cream and beaten egg whites into the curd mixture in batches and refrigerate. Use a spoon to cut out dumplings from the quark cream and serve on top of the raspberry sauce. Tip: Place a sieve over a suitable bowl and line with a clean kitchen towel.
Pour in the curd cream and refrigerate overnight, this will allow the cream to dry and you can then cut out nice dumplings.
If you dip the spoon in lukewarm water between cutting out, the cream will not stick to the spoon.