Quark Cream with Strawberries
This dessert comes together in minutes and needs no stove: soft quark is mashed with crushed meringues, then a puree of fresh strawberries and honey is folded in on top. The trick is not to stir everything smooth — pink streaks of strawberry through the white cream look far more appetizing than an even color.
The meringues play a double role here: they add sweetness and a light crunch that slowly dissolves into the cream.
Good to Know
Use a dry, crumbly medium-fat quark — one that’s too wet makes the cream runny. In winter, raspberries or thawed forest berries work in place of strawberries, but drain off the excess juice first. If you don’t have ready-made meringues, add a spoonful of powdered sugar and a little whipped cream for an airy texture. Fold in the berry puree last, with just a few strokes, to keep the marbled pattern.
Serve right away in clear glasses where you can see the streaks. If it sits, the meringues fully dissolve and the cream turns evenly sweet — still tasty, but without that signature crunch.
Part of European cuisine — 63 more recipes in the section.
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Ingredients
Instructions
Mash the strawberries with the honey using a fork or a blender.
Put the quark in a bowl, mash it together with the meringues, and stir lightly.
Add the honeyed strawberries to the mixture and stir with a spoon until you get a streaked mass.
Serve in pretty glasses, garnished with a mint leaf.
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