Himbeer Quarkspeise – Raspberry Quark Dessert
Suitable for vegetarian, gluten free, nut free; can be made lactose free
In Germany, we LOVE to use quark in cooking. I’ve seen it referred to here in the UK as a type of soft cheese, but I’ve never really thought of it as cheese. To me, it’s just another thick and creamy dairy product, like yoghurt or sour cream. In German cuisine, we use it both for sweet and savoury dishes. One of my favourite ways to use quark is to make it into a quick dessert with berries. This simple dish hardly warrants a recipe, as it uses only three ingredients. It’s super simple to make.
Ingredients
- 500g quark (lactose free if you need it/ can find it)
- one punnet (250g – 300g) or fresh raspberries
- icing sugar
Notes: You can also use frozen raspberries, in which case you’d need to first defrost 250g – 300g of frozen raspberries. Use icing sugar rather than granulated sugar, as it will melt nicely into the quark, whereas other sugar can leave a grainy texture.
Directions
Empty the quark into a big enough bowl, and add a couple tablespoons of icing sugar, adjusting to your preferred level of sweetness. I use 2 heaped tablespoons. Mix the sugar in thoroughly until no pockets of icing sugar remain.
Reserve a handful of raspberries. Crush the remaining raspberries slightly with a fork or the back of a spoon. Then stir the raspberries into the quark. Add the reserved raspberries on top. Chill until ready to serve.
And that’s it! Super simple, made in minutes, ready to pull out the fridge at the end of dinner.
You can try it with other berries or fruit too, but I think raspberries work particularly well because they disintegrate so nicely into the quark. Another family favourite is making this with tinned mandarins.
