Fruity dessert in a glass

Ingredients

• 200 mlwhipping cream
• 250 gvanilla dessert quark
• 8oat biscuits
• 4kiwi fruit
• 200 gblueberries

Instructions

1. 1

   Whip and prepare

   Whip the cream and fold in the quark. Coarsely crumble the oat biscuits. Peel the kiwi fruit and cut them into wedges.

2. 2

   Layer the glasses

   Layer the cream mixture in glasses with the kiwi, blueberries and crumbled oat biscuits. Finish with a spoonful of the cream mixture and top with blueberries.

What is a dessert in a glass?

It is a layered dessert assembled and served in individual glasses, with creamy, fruity and crunchy elements in each portion. Desserts like this have no single fixed origin; this version combines familiar Nordic-style ingredients such as quark, berries and oat biscuits.

The whipped cream softens the tang of the vanilla quark, while kiwi and blueberries add freshness. Crumbled biscuits give the layers a contrasting crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 421 calories, 7g protein, 35g carbs, 28g fat.

The vanilla quark contributes protein and some carbohydrate, while the cream supplies much of the fat; the oat biscuits and fruit also contribute carbohydrates. Pair a glass with a lighter main course or serve it after a meal with vegetables and a protein-rich centrepiece.

Whipping the cream

Soft peaks: whip the cream until it holds its shape but still looks smooth and supple. This makes it easier to fold into the denser quark without losing too much air.

Gentle folding: add the quark to the whipped cream and fold until combined. Stop when the mixture is even rather than beating it further.

Preparing the fruit

Kiwi wedges: peel the fruit and cut it into pieces that are easy to scoop up with a spoon. Wipe away excess juice if the fruit is particularly wet, so the cream stays thick.

Blueberries: use them whole and keep some aside for the topping. Fresh or thawed berries can work; drain thawed berries well before layering.

Keeping the crunch

Coarse crumbs: break the oat biscuits into small pieces rather than grinding them finely. Larger crumbs stay distinct between the soft cream and fruit.

Serve soon: the biscuits soften as they absorb moisture from the cream and fruit. For the crunchiest texture, assemble the glasses shortly before serving.

Layering the glasses

Even layers: alternate the cream mixture with the kiwi, blueberries and biscuit crumbs so each spoonful gets a little of each. A small spoon makes it easier to place the layers neatly.

Finish with cream: add a final spoonful of the cream mixture and scatter blueberries on top, as directed. Clear glasses show off the colours, but any small serving glass will do.

Serving and timing

The preparation takes about 15 minutes, and the dessert is ready once the glasses are assembled. No cooking is needed.

Serve as a pudding after a meal or as a sweet afternoon treat. The fruit brings a bright contrast to the rich cream mixture.

Recipe notes & tips

• Chill the cream before whipping so it is easier to bring to soft peaks.
• Use a clean, dry bowl to help the cream whip evenly.
• Fold the quark in gently to keep the mixture light.
• Keep the biscuit crumbs coarse for more texture.
• Set aside a few blueberries before layering for the topping.
• Assemble close to serving time if you want the biscuits to remain crunchy.

Variations

• Swap the fruit: use sliced strawberries in place of some or all of the kiwi.
• Add citrus: grate a little lemon zest into the cream mixture for a fresh note.
• Toast the crumbs: briefly toast the crumbled oat biscuits in a dry pan and let them cool before layering.
• Use other berries: replace the blueberries with raspberries or blackberries.
• Add a nutty crunch: scatter chopped toasted almonds between the layers.

Common mistakes to avoid

• Overwhipping the cream: stop at soft peaks so it stays smooth and can be folded into the quark.
• Beating after adding quark: fold gently and stop as soon as the mixture is combined.
• Crushing biscuits too finely: leave coarse crumbs so they provide texture.
• Using wet thawed berries: drain them first to prevent the layers from becoming watery.
• Assembling too early: layer the biscuits close to serving time to preserve their crunch.

How to store

Cover and refrigerate leftover glasses, and eat them within a day; the biscuit crumbs will soften as they stand. Keep them chilled and do not leave the cream-based dessert at room temperature for an extended period.

Frequently asked questions