This orange cream dessert has been a lifesaver for quick celebrations and last-minute guests. I first made a version of this one on a rainy Saturday afternoon when I had a jar of quark in the fridge and two cans of mandarin segments on the pantry shelf. What started as a pantry-cleanup idea became a family favorite because of how bright and velvety it feels on the palate: the dairy tang of the quark, the indulgent mouthfeel from whipped cream, and the pop of citrus from the mandarins make every spoonful lively and comforting.

I love this dish because it balances convenience with a homemade feel — it takes just twenty minutes of active prep, a short chill and the result looks like you took your time. The texture is what sold my family: a light, pillowy cream with juicy citrus pockets and a crunchy granola finish. We often serve it after casual dinners, bring it to potlucks in clear glasses for easy sharing, and sometimes reduce the sugar and serve it as a breakfast treat on a lazy Sunday. The bright orange flavor always lifts the mood.

Ingredients

• Low-fat quark: 1 cup (about 8.8 oz) of low-fat quark provides a tangy, protein-rich base. If you prefer a richer finish, substitute mascarpone or full-fat quark for a silkier mouthfeel. Look for a fresh tub with a clean, milky smell.
• Heavy cream: 3/4 cup + 2 tbsp (about 7 fl oz) heavy cream yields stable whipped peaks and adds richness. For a dairy-free version, use an unsweetened plant-based heavy cream alternative designed for whipping.
• Vanilla sugar: 1 packet (or 1 tbsp vanilla sugar). If unavailable, replace with 1 tbsp granulated sugar plus 1/2 tsp pure vanilla extract for a clearer vanilla note.
• Salt: A pinch to brighten the flavors and enhance sweetness — don’t skip it.
• Mandarin oranges: 2 cans (about 15 oz each drained) of mandarin segments. Drain them well or use 2 cups of fresh mandarins (peeled and separated) when in season for peak flavor.
• Sugar: To taste — start with 1 tbsp and adjust depending on how sweet your mandarins are. Use confectioners’ sugar if you want a silkier finish when whipping.
• Granola: 1/2 cup (about 50 g) for crunch and contrast; you can swap with crumbled cookies, toasted nuts, or gluten-free granola as desired.

Instructions

Prepare the cream base: In a large mixing bowl, combine 1 cup low-fat quark, 3/4 cup + 2 tbsp heavy cream, 1 packet vanilla sugar (or 1 tbsp granulated sugar + 1/2 tsp vanilla extract), and a pinch of salt. Use a hand mixer on medium speed and beat for 3–4 minutes until light and slightly aerated. You want soft peaks and a smooth, spreadable texture; overbeating will make it grainy. Adjust sweetness and texture: Taste the cream and add sugar sparingly to reach the desired sweetness — about 1 tbsp is usually enough. If the mixture is too thick for your liking, whisk in 1–2 tbsp of milk to soften it to a spoonable consistency. The quark should still hold some structure so it layers well. Prepare the mandarins: Drain the canned mandarins well in a fine mesh strainer to remove excess syrup. Gently fold the mandarin segments into the cream using a rubber spatula; avoid breaking the fruit. Folding preserves the fruit’s shape and keeps the cream aerated. Layer the dessert: In 4 dessert glasses, start with a spoonful of the orange cream, then add a layer of granola. Repeat until glasses are filled, finishing with a sprinkle of granola for crunch. Use clear glasses to show off the layers — it makes a simple presentation look elegant. Chill: Refrigerate the assembled glasses for at least 20 minutes to let flavors mingle and the cream set slightly. Cover with plastic wrap to prevent the granola from absorbing moisture and becoming soggy if chilling longer. Garnish and serve: Before serving, add extra granola or a little freshly grated orange zest on top for brightness and aroma. Serve chilled and enjoy immediately for best texture contrast.

Storage Tips

Store the assembled glasses in the refrigerator covered tightly with plastic wrap or reusable lids. If you plan to prepare ahead, keep the granola separate and sprinkle it on just before serving to preserve crunch. Refrigerated portions last best for up to 48 hours; after that the texture softens and the fruit can release extra juice. For transportation, secure lids and keep the tray cold with ice packs until ready to serve.

Ingredient Substitutions

If quark is hard to find, mascarpone or full-fat cream cheese thinned with a little milk will give a richer, creamier result. For a lower-fat alternative, Greek yogurt (full-fat strained type) works well but will have more tang. Replace heavy cream with coconut cream or a plant-based whipping cream for a dairy-free version; keep in mind the flavor will shift slightly. Swap granola with crushed ginger cookies or toasted pecans for different textures and flavors.

Serving Suggestions

Present the dessert in clear stemmed glasses for an elegant touch or in small mason jars for casual gatherings. Pair with short, strong coffee or a light dessert wine. Garnish with fresh mint, a twist of orange zest, or a thin orange slice perched on the rim. For brunch, serve alongside warm scones or buttery toast to balance the bright, creamy elements.

Cultural Background

This style of layered dairy-and-fruit dessert is popular across many European kitchens; in Germany, quark is a staple and lends a gentle tang that keeps fruit-forward plates lively. The combination of quark and citrus is a natural fit in northern-European desserts where fresh dairy and preserved fruit are common. The layered presentation borrows from trifles and parfaits but stays simple and quick — a hallmark of everyday German home cooking.

Seasonal Adaptations

In winter, canned mandarins are a convenient bright element; in spring and summer, swap in juicy segments of fresh oranges, blood oranges or berries. For fall, fold in a spoonful of spiced fruit compote (apple or pear) and a pinch of cinnamon to make the dish feel seasonal. Adjust the garnish to match: toasted pumpkin seeds for autumn, citrus zest for summer freshness.

Meal Prep Tips

For make-ahead service, mix the cream base and store in an airtight container in the fridge for up to 24 hours. Keep the mandarin segments drained in another container. Assemble layers 30 minutes before serving to maintain the granola crunch. Use short, wide glasses for easier layering and quicker chilling, and always label containers with the preparation date when storing in the fridge.

Whether you’re making this for an impromptu dinner or prepping a light dessert for a weekend brunch, this orange cream treat is forgiving, bright, and quick. It invites variation, so try different toppings and find the combination your family loves most — then make it your signature finishing touch.