Topfencreme: Fluffy Quark Dessert

Austrian Quark Dessert w/ Peaches & Eierlikör

This Is A Sponsored Post That Contains Affiliate Links

Sorry if I’m confusing you with this post since you may not be familiar with Topfen OR Quark yet. Topfen is Bavarian German or Austrian German for Quark, which is a German dairy product similar to greek yoghurt without all the tanginess.  My favorite German dessert using Quark is German cheesecake as it’s much lighter than American cheesecake and just has a unique taste that I oh so much love (I have a couple of cheesecake variation recipes on the blog already – scroll all the way to the bottom of this post for the links).

A Twist On The Austrian Classic

Today’s quark dessert is super simple to make, featuring yummy flavors of caramelized peaches and Eierlikör – a liqueur made from eggs! It is then topped with grated white chocolate for the ultimate, sweet finish. Topfencreme is often served with fresh fruit, or is used in cakes, and can really be enjoyed any time of day (although if you add a shot of liqueur like I did, it may not be the safest breakfast to eat before you drive to work :-D).

Eierlikör – One Of Oma’s Favorite Treats!

Oma Sieghilde used to love a shot of Eierlikör on her ice cream after dinner. And why not? This egg liqueur or advocaat is made using only the highest quality, grade A eggs. It’s great in desserts of drinks (remember my “Fette Henne” spiked hot chocolate recipe?) and free of artificial colors or flavors, preservatives, gluten or lactose, but full of taste! Verpoorten is one of the widest known egg liqueurs in Europe – please visit ourniche.com to find out where you can purchase it.

Godmother Heidrun’s Favorite Recipe To Come Next Week!

Thank you for stopping by my blog! I hope you stayed long enough to develop a good, German appetite! If you have any questions or want to leave some feedback or ideas, please write me something in the comment section below, and subscribe to receive weekly emails with new recipes!    Next week it’s aunt Heidrun’s turn with a German casserole dish that’s perfect to finish off this Winter!

Ingredients for 2 servings:

Topfencreme:

• 250 g topfen (quark – use a local brand if possible that has a firmer texture)
• 100 ml milk
• 1 Tbsp freshly squeezed lemon juice
• 2 Tbsp cane sugar
• 1 tbsp pure vanilla extract

Add-Ins:

• 2 Tbsp Verpoorten egg liqueur
• 1 c frozen peaches + 2 Tbsp cane sugar

Method:

1. In a large bowl, add together all ingredients for the Topfencreme and using and electric hand-held mixer (or standmixer), whisk until fluffy for about 5 minutes. Cover and place in the fridge for 1 to 2 hours to allow to set.
2. In the meantime, sautée frozen peaches with some sugar for about 10 minutes or until the sugar is caramelizing. Remove from pan and chop into smaller pieces, then allow to cool.
3. Finally, layer the peaches, Verpoorten egg liqueur and Topfencreme (I simply covered the bottom of the glasses with peaches) and sprinkle with grated white chocolate. Guten Appetit!