Chocolate and cherry quark cream with almond topping

Ingredients for 4 servings
500 g low-fat quark
2 tsp. cocoa powder (e.g. baking cocoa)
3 – 4 tsp. agave syrup
100 ml (whipped) cream
1 packet vanilla sugar
1 jar (about 250 g) cherry jam (with as little sugar as possible)
50 g peeled almonds
20 g whole cane sugar
40 g (about 4 tsp.) grated dark chocolate
1 – 2 tsp. WurzelKraft/AlkaLife

Put the quark in a bowl and fold the whipped cream in. Add the cocoa powder, agave syrup and vanilla sugar and stir. Arrange the mixture on a plate and cover it with jam. Chop the almonds. Now put the sugar in a pan without fat and caramelise over a medium heat. Add the almonds and remove the pan from the heat. Sprinkle the cooled almonds on the dessert. Finally, flavour with WurzelKraft/AlkaLife and chocolate shavings.

If there is anything left over, it can be kept in a screw cap jar.