This easy and quick Quark food dessert, a light and refreshing treat that comes together in minutes with whipped cream, a touch of powdered sugar, lemon, and vanilla. Serve it with Rote Grütze, Eierlikör, or fresh berries for a simple yet elegant finish.
If you haven’t heard of Quark, you’re not alone! Also known as Quark cheese, this creamy, protein-rich dairy product is a staple in German food and is often compared to yogurt - minus the tang. In Bavaria and Austria, it goes by 'Topfen' and is a key ingredient in many beloved authentic German recipes, from cheesecake to sweet breakfasts. My favorite way to use it?
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What makes this quark dessert special?
No thickeners necessary! Many Quark dessert recipes use gelatin to create a denser, more pudding-like texture. My Topfencreme version keeps things simple and authentic, letting Quark’s naturally smooth and creamy consistency shine. Instead of relying on condensed milk or extra thickeners, this recipe achieves a light, airy texture by folding in freshly whipped cream.
Balanced citrus and vanilla flavors. While some versions lean heavily on citrus, this one strikes a delicate harmony between tangy lemon and warm vanilla. And for an extra German touch, it's amazing with classic toppings like Hamburger Rote Grütze (serve it cold in this case) or a drizzle of homemade Eierlikör. It’s a quick and easy way to bring more authentic German food to your table!
Ingredients
A few simple ingredients come together to create this delicate, refreshing dessert. Each one plays an important role in the final texture and flavor. See full recipe.
- Quark (recipe coming soon): The star of the show! This smooth and creamy dairy product gives the dessert its light texture and signature taste. If you don’t have Quark, you can substitute a thick-strained Greek yogurt like from the Fage brand.
- Heavy Whipping Cream: Whipped to soft peaks, it adds airiness and a luxurious creaminess to the Quark.
- Lemon Juice: A touch of acidity enhances the flavor, making the dessert taste even lighter and fresher.
- Powdered Sugar: Just the right amount of sweetness (it's just barely sweet!) to balance the tartness of the Quark.
- Vanilla Extract: A hint of vanilla rounds out the flavors, adding warmth and depth to the cream.
How to make Topfencreme
This dessert comes together in just a few easy steps - no baking required! Click here for recipe card.
- Whip the Cream. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. This will add volume and silkiness to the final dessert.
- Mix the Quark. In a separate bowl, whisk the Quark and lemon juice until smooth. This ensures that the flavors are evenly distributed.
- Fold Together. Gently fold the whipped cream into the Quark mixture using a spatula. Be careful not to overmix, as you want to keep the texture light and airy.
- Serve & Top. Spoon the mixture into serving glasses and top with your choice of Rote Grütze, Eierlikör, or fresh berries.
This dessert tastes best when served fresh, but you can store it in the fridge for up to two days.
The meaning of Topfen: A peek into its origins
Speaking of Topfen (another word for Quark), its name has an interesting linguistic history. Some trace it back to the Middle High German word "topf", meaning “pot,” which could be linked to how the cheese was traditionally stored. Others believe it comes from the way curds form during cheesemaking - clumping together in small, drop-like shapes (Tupfen) on the surface of the whey. Either way, this humble dairy product has a long tradition in German-speaking regions, making it a true staple of the cuisine.
How to serve it
For the best flavor and texture, this Quark dessert is best enjoyed right after making it. If you need to prepare your Topfencreme in advance, store it in an airtight container in the fridge.
Planning a larger batch? Try serving it alongside my Chunky Applesauce for a fun and unexpected pairing. Toppings can also take this dessert to the next level.
My homemade Rote Grütze, a traditional German mixed berry compote, adds a fruity, slightly tart contrast.
Try my Eierlikör for a creamy drizzle (recipe coming soon), a German egg liqueur, makes it extra decadent.
For a fresher finish, seasonal berries and a sprig of mint are a simple but flavorful choice.
Try my Hazelnut Krokant, a crunchy, nutty topping, which is an amazing topping for Topfencreme!
More authentic German recipes
For more delicious treats, explore my collection of German dessert recipes and find your next favorite!
Want to dive deeper into German food and German traditions? I'd love to invite you to join my 3 day German food challenge 'Eat like a German' with inspiration straight to your inbox !
Easy Quark Dessert (Topfencreme)
Equipment
- 1 piping bag for piping the cream into pretty glasses, like I did (optional)
Ingredients
- 300 grams quark link recipe and quark course once available
- 100 milliliters heavy whipping cream
- 1 tablespoon lemon juice
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Topping Suggestions:
- Rote Grütze link recipe
- berries
Instructions
- Whip the cream, powdered sugar and vanilla until stiff peaks form. Combine the quark and lemon juice with a whisk and gently fold in with the cream.300 grams quark, 100 milliliters heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon lemon juice
- Optionally top with Rote Grütze (link to recipe), Eierlikör (link to recipe) or fresh berries and mint.Rote Grütze, berries
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