Crunchy dessert in a glass

Ingredients

• 100 gdark or milk chocolate couverture
• 10 gbutter
• 20 gchopped almonds
• 10 gcornflakes
• 50 gLoacker Cacao&Milk wafers
• 200 gdouble cream
• 300 gquark (20% fat)
• 1 tablespoon (up to 3 tablespoons, to taste)icing sugar
• 1vanilla pod, seeds scraped out
• 300 gberries
• 20 gLoacker Cacao&Milk wafers

Instructions

1. 1

   Melt the chocolate

   Chop the couverture and melt it gently with the butter in a hot water bath. Lightly crush the cornflakes by hand and cut 50 g of wafers into small cubes. Stir them into the chocolate with the almonds, mixing until the dry ingredients are coated.

2. 2

   Chill the clusters

   Use a spoon to place small mounds of the crunchy mixture on a baking tray lined with baking paper. Chill for at least 2 hours, or longer, ideally in a cool place rather than in the fridge.

3. 3

   Make the cream

   Whip the cream until stiff. Whisk the quark with the icing sugar and vanilla seeds, then gently fold in the whipped cream.

4. 4

   Layer the glasses

   Break the crunchy mixture into smaller pieces. Layer it with the cream and berries in 4–6 glasses of 220–250 ml each. The glasses will be filled to different heights depending on whether you use 4 or 6 glasses and their capacity.

5. 5

   Finish the tops

   Finish each dessert with crunchy pieces and berries. Finely chop the remaining 20 g of wafers and use them as a final garnish.

What is a crunchy dessert in a glass?

This is a layered spoon dessert rather than a single traditional dish: fruit, a creamy quark filling and chocolate-coated crunchy pieces are served together in individual glasses. Quark is a fresh cultured dairy cheese widely used in German cooking, and it gives the cream a gently tangy character.

The contrast is what makes this version work. Soft berries and airy cream balance the crisp chocolate clusters, while vanilla ties the flavours together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 12g protein, 55g carbs, 38g fat.

Most of the carbohydrates come from the chocolate, wafers, cornflakes, icing sugar and berries; the quark contributes much of the protein. Cream, chocolate, butter and almonds provide most of the fat. For a more balanced plate, serve one glass after a meal with a savoury main built around vegetables and a protein source.

Choosing the ingredients

Chocolate: Use dark couverture for a more pronounced chocolate flavour or milk couverture for a sweeter result. Melt it gently so it stays smooth enough to coat the crunchy ingredients.

Quark and cream: Quark with 20% fat gives the filling body and a slight tang. Whipped cream lightens it without losing its spoonable texture.

Berries: Use ripe berries that are in good condition and dry them gently after washing. A mixture gives different flavours and colours in each layer.

Getting the crunchy pieces right

Even coating: Add the crushed cornflakes, diced wafers and almonds to the melted chocolate while it is still fluid. Stir thoroughly so there are no dry patches.

Setting: Make small mounds rather than one large slab; they will be easier to break into layers later. The recipe calls for at least 2 hours of chilling, preferably in a cool place rather than the fridge.

Making a light quark cream

Whip the cream until it holds its shape, but stop before it becomes grainy. A chilled bowl can help it whip evenly.

Whisk the quark with the icing sugar and scraped vanilla seeds first. Fold the cream in gently with a spatula so the mixture stays airy.

Layering and serving

Use 4–6 glasses with a capacity of 220–250 ml, as specified in the method. Add alternating layers of cream, berries and broken crunchy clusters, then reserve some berries and crunch for the top.

The remaining wafer pieces make a simple final garnish. Serve soon after assembling so the crunchy pieces retain as much crispness as possible.

Planning the timing

Although the stated total time is 25 minutes, the crunchy clusters need at least 2 hours to set. Prepare them in advance, then whip the cream and assemble the glasses close to serving time.

If the clusters are still soft, give them longer in a cool place before breaking them up. The assembly itself is best done once all the components are ready.

What to serve alongside

The glasses are rich and creamy, so they work well as a standalone dessert after a lighter meal. If you want a little more freshness, serve extra berries on the side.

A small cup of coffee or tea is also a simple accompaniment to the chocolate and vanilla flavours.

Recipe notes & tips

• Break the cornflakes by hand into small pieces rather than crushing them to crumbs.
• Keep the chocolate over gently heated water and make sure the bowl does not touch the water.
• Scrape the vanilla seeds into the quark carefully so they distribute evenly through the cream.
• Dry washed berries before layering to avoid watering down the filling.
• Reserve a few crunchy pieces and berries for decorating the tops.

Variations

• Use seasonal fruit: Swap the berries for ripe cherries or chopped stone fruit.
• Choose dark chocolate: Use dark couverture for a less sweet, more intense chocolate layer.
• Add citrus: Fold a little finely grated lemon zest into the quark cream.
• Toast the almonds: Lightly toast them and let them cool before mixing them into the chocolate.
• Make it nut-free: Leave out the almonds and use extra cornflakes instead.

Common mistakes to avoid

• Overheating the chocolate: Melt it gently over hot water so it does not become thick or scorched.
• Making one large cluster: Spoon the mixture into small mounds so it is easy to break up after chilling.
• Skipping the setting time: Give the chocolate clusters at least 2 hours to firm before assembling.
• Overwhipping the cream: Stop when it holds stiff peaks to keep it smooth rather than grainy.
• Folding too vigorously: Incorporate the cream gently so the quark mixture stays light.
• Assembling too early: Layer close to serving time to help the crunchy pieces keep their texture.

How to store

Store assembled glasses covered in the fridge and eat within a day; the crunchy layers will soften over time. Keep unset or leftover chocolate clusters in an airtight container in a cool, dry place, separate from the cream and berries.

Frequently asked questions