Halve the avocado, remove the pit, peel and cut into chunks. Puree in a food processor (or with an immersion blender) with two tbsp lemon juice and lemon zest.
Mix with quark and creme fraiche, sugar and vanilla extract.
Put the mixture in a nice glass bowl or individual serving glasses. Put the raspberries in a single layer onto the mixture with the holes facing down so they look like neat little rows of hats.
Put the raspberry jam and leftover lemon juice in a bowl and microwave for 30 seconds (or briefly heat in a double boiler) until the jam becomes liquid.
Carefully spoon the raspberry jam on top of the raspberries so everything is coated with a thin layer. This can also be done with a silicone baking brush.
Chill in the fridge for an hour, it tastes best that way. Garnish with the slivered almonds right before serving and enjoy!
