Line the bottom of a baking dish (approx.
18×18 cm) with the ladyfingers and drizzle with the cherry juice.
Sort the raspberries and rinse carefully if necessary.
Beat the quark with the whisks of a hand mixer until slightly creamy. Cut the vanilla pod in half lengthwise and scrape out the pulp. Add to the quark with the mascarpone and powdered sugar and beat until smooth.
Spread about 1/3 of the cream on the ladyfingers and smooth with a spoon. Spread the raspberries on top and pour the remaining cream on top.
Cover with plastic wrap and refrigerate for at least 2 hours. Immediately before serving, put the cocoa powder in a sieve and dust the cream with it.
