You will need: Firebricks/spacer grate
Top heat: approx. 220-250°C
Preheating: approx. 30 minutes
Working hours: 20 minutes
Baking time: approx. 30 minutes

Ingredients

For the quark and oil batter:

• 300 g wheat flour type 405 or type 550
• 2 tsp baking powder
• 1 pinch of salt
• 50 g sugar
• 150 g low-fat quark
• 75 ml neutral cooking oil
• approx. 75 ml milk

For the mascarpone filling:

• 300 g mascarpone
• 100 g low-fat quark
• 4 tablespoons sugar
• 1 sachet vanilla custard powder
• Zest of 1 untreated lemon

In addition:

• Butter for the tray
• 250 g mixed berries (e.g. currants, blueberries, raspberries, blackberries)
• 1 egg + 2 tbsp milk
• 2 tbsp pistachios, chopped

Heat the Merklinger to approx. 220-250°C.

Grease a baking tray with butter.

For the mascarpone filling:

Place all the ingredients in a bowl and mix with a whisk until smooth.

For the quark and oil batter:
Mix the flour, baking powder, salt and sugar in a mixing bowl.
Add the drained quark, oil and milk and knead briefly with the dough hook of the food processor to form a smooth, medium-firm dough. (Add a little more milk if necessary).

Place the dough on the work surface and knead again briefly with your hands. Roll out into a rectangle (approx. 30 x 40 cm) on a lightly floured work surface using a rolling pin.

Spread the mascarpone filling on top. Leave a few centimeters away from the edge. Spread the washed berries on top. Fold in the short sides and roll up from the long side.

Place the roll on the prepared baking tray.

Whisk the egg and milk in a small bowl, brush the roll with the mixture and sprinkle the pistachios on top.

Place the baking tray on the spacer rack on the firebricks and bake the berry and mascarpone roll in the hot Merklinger for approx. 30 minutes.