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 grams quark soft / soft curd (full-fat)
- 180 grams sour cream (15%)
- 50 milliliters cooking cream (12%)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla flavoring (liquid aroma)
- 1 pinch salt
- 1 handful mixed forest berries
- 4 sprig mint
Nutrition values (per 100 g):
| Energy | 170 kcal 710 kJ | |
|---|---|---|
| Protein | 7,0 g | |
| Carbohydrates | 8,2 g | |
| - of which sugars | 8,1 g | |
| Fat | 11,8 g | |
| - saturated fat | 7,5 g | |
| - trans fat | 0,3 g | |
| - monounsaturated fat | 3,4 g | |
| - polyunsaturated fat | 0,5 g | |
| - cholesterol | 36,8 mg | |
| Fiber | 0,1 g | |
| Salt | 0,2 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
By clicking the table, you switch the view.
Nutrition values (for the whole recipe):
| Energy | 870 kcal 3 643 kJ | |
|---|---|---|
| Protein | 35,8 g | |
| Carbohydrates | 41,9 g | |
| - of which sugars | 41,5 g | |
| Fat | 60,6 g | |
| - saturated fat | 38,2 g | |
| - trans fat | 1,5 g | |
| - monounsaturated fat | 17,2 g | |
| - polyunsaturated fat | 2,5 g | |
| - cholesterol | 189 mg | |
| Fiber | 0,4 g | |
| Salt | 0,78 g | |
All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.
By clicking the table, you switch the view.
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.
