EN DE FR ES PT IT
Lighter Topfen-Marillen-Glas (Quark & Apricot Dessert)
Recipe

Lighter Topfen-Marillen-Glas (Quark & Apricot Dessert)

Dessert • Austria

A practical Austrian-style dessert served in glasses: lightly sweetened topfen cream layered with cinnamon-kissed apricots and a crisp oat-almond crumble. Satisfying but not heavy.

Why smarter

Uses topfen and a little Greek yoghurt for a creamy texture with less fat than classic cream-based desserts, keeps sweetness moderate, and adds fibre from oats and fruit for better staying power.

Chef tip

If your topfen is very thick, loosen it with 1–2 tbsp milk until softly spoonable; if it’s watery, drain briefly in a sieve for a cleaner layer.

Soft line

All the comfort of a café dessert, in a lighter everyday version.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Apricots (fresh, halved and pitted) or canned apricot halves in juice, drained 400.000 g Apricots Fresh preferred; drained weight if using canned
2 Canola oil (Rapsöl) 2.000 tsp Canola oil For toasting the topping
3 Rolled oats (Haferflocken) 50.000 g Rolled oats
4 Ground almonds 30.000 g Ground almonds
5 Brown sugar 15.000 g Brown sugar Or plain sugar
6 Cinnamon, ground 1.000 tsp Cinnamon Divided
7 Salt 1.000 pinch Salt
8 Topfen (quark), low-fat 500.000 g Topfen Magerstufe or low-fat
9 Greek yoghurt, 2% fat 150.000 g Greek yoghurt
10 Honey 30.000 g Honey Adjust to taste
11 Vanilla extract 1.000 tsp Vanilla extract Or vanilla sugar, to taste
12 Lemon zest 1.000 tsp Lemon zest Finely grated
13 Lemon juice 1.000 tbsp Lemon juice For the apricots
14 Water 2.000 tbsp Water To help the fruit simmer

Method

  1. Prepare the fruit: if using fresh apricots, halve and pit them. If using canned, drain well and pat dry.
  2. Make the crunchy topping: heat canola oil in a non-stick pan over medium heat. Add oats, ground almonds, brown sugar, a pinch of salt and 1/2 tsp cinnamon. Toast 3–5 minutes, stirring, until fragrant and lightly golden. Tip onto a plate to cool.
  3. Cook the apricots: in the same pan add apricots, lemon juice, water and the remaining 1/2 tsp cinnamon. Simmer 4–6 minutes until softened and glossy (fresh may take a little longer). Cool slightly.
  4. Mix the cream: in a bowl whisk topfen, Greek yoghurt, honey, vanilla and lemon zest until smooth and spoonable.
  5. Taste and adjust: add a touch more honey if needed, or a little extra lemon juice for brightness.
  6. Assemble: divide half the topfen cream between 4 glasses.
  7. Spoon the warm or cooled apricots over the cream, including a little of their juices.
  8. Top with the remaining cream, then sprinkle with the toasted oat-almond topping.
  9. Serve right away for maximum crunch, or chill 20–30 minutes for a firmer texture (add topping just before serving if chilling longer).