Fluffy cream dessert
A recipe for a homemade variation of the popular cream delicacy. This creamy quark dessert is a Central European classic, loved as a kids’ snack and a nostalgic treat for adults. Making it at home keeps the ingredient list short and lets you dial the texture from rich and spoonable to light and mousse-like.
Ingredients:
- 250 g / 8,8 oz soft curd
- 180 g / 6,3 oz sour cream
- 50ml / 1,7 fl.oz / 0,2 cup cream
- 3 tbsp powdered sugar
- Vanilla aroma
- Pinch of salt
- Fruit
- Mint
Recipe steps:
- In a bowl, mix the curd with the sour cream, sugar and a pinch of salt.
- Dilute with cream to the desired consistency.
- Add a vanilla aroma to taste.
- Divide into bowls and garnish with fruit and mint leaves.
Before you start:
- Use full-fat soft quark/curd. If watery, let it drain briefly.
- Keep cream and sour cream well chilled for better fluff.
- A pinch of salt sharpens sweetness.
- For extra silkiness, press through a sieve or give it a quick blitz with an immersion blender.
Tuning texture and flavor:
- Thicker, tangier: increase the quark ratio, keep sugar the same.
- Lighter, fluffier: whisk part of the cream to soft peaks and fold it in.
- Vanilla: prefer real vanilla extract or seeds from a pod.
- Bright acidity: 1-2 tsp lemon juice or a hint of zest lifts fruit versions.
Regional and seasonal spins:
- Cocoa: 1-2 tbsp good cocoa powder plus a pinch of cinnamon.
- Berry: swirl in strawberry, raspberry, or blueberry purée.
- Honey & nuts: swap part of the sugar for honey, top with walnuts.
- Citrus: lemon or orange zest with fresh segments on top.
- Salted caramel: a spoon of caramel sauce at the bottom, cream on top.
Alternative ingredients and tweaks:
- Lower sugar: sweeten with maple syrup, honey, or xylitol to taste.
- Higher protein: replace part of the quark with skyr or Greek yogurt.
- Lactose-free: use lactose-free quark and cream.
- Firmer set (for cakes): bloom and dissolve 1-2 g gelatin, whisk into a small portion of the cream, then fold back in.
Serving ideas:
- Layer in glasses with fruit, granola or crushed biscuits.
- Works as a quick filling for tart shells or between ladyfingers for a simple no-bake trifle.
Storage:
- Refrigerate covered for 2-3 days.
- Stir before serving; if it thickens, loosen with a spoon of cream.
