
A light, creamy German-style treat made with quark, whipped cream and mandarin oranges—ready in 40 minutes and perfect for any celebration.

This orange cream dessert is one of those quick, comforting dishes that feels like a tiny celebration every time it appears on the table. I first stumbled across this combination during a busy December when I wanted something bright and citrusy to follow a heavy meal. The contrast between the slightly tangy quark, the airy whipped cream, and the sweet mandarin segments immediately won everyone over. It’s light yet satisfying, and the texture plays between smooth cream and crunchy granola—just the sort of contrast I love.
It matters to me because it’s the dessert I make when I want to impress without spending hours in the kitchen. I discovered the base idea while visiting a friend in Bavaria, where quark is a pantry staple. Back home I adapted it to what we keep on hand: a tub of quark or a substitute, a can of mandarins, and a handful of granola. The result is a refreshing finish to a meal, perfect for weeknight dinners, outdoor gatherings, or even a simple date-night sweet. The flavors are bright, the texture creamy, and the prep time is short—most of the work is simply chilling.
In my experience, family members always reach for seconds, especially when I add a little extra orange zest on top. It’s become our go-to when friends pop by unexpectedly because it’s simple to scale up and still feels special. I’ve learned a few tricks along the way—like draining the mandarins very well and folding gently so the cream stays airy—which I detail below.
My favorite part is watching people take that first spoonful: the surprise at how light and creamy it feels, followed by the bright citrus finish. I’ve brought this to potlucks where it vanishes quickly; the crunch of granola makes it feel like a composed dessert rather than a simple fruit-and-cream bowl. It’s the small details—well-drained fruit and a quick chill—that turn it from good to memorable.
Store the prepared glasses covered with plastic wrap or in an airtight container in the refrigerator. Consume within 48–72 hours for best texture; after that the granola will begin to soften and the bright citrus will lose some zip. If you want to preserve crispness, store the granola separately and sprinkle it on just before serving. Never leave servings at room temperature for more than 1 hour, especially in warm weather, because the dairy base can lose structure and flavor quickly.
If quark is unavailable where you shop, substitute mascarpone for a richer finish or whole-milk ricotta strained overnight in a fine sieve for a similar consistency. For a dairy-free version, use a high-fat plant-based cream and a vegan cultured cream alternative in place of quark. Swap granola for crushed digestive biscuits, toasted almonds, or hazelnuts to change texture and flavor—use a 1:1 swap by volume. If you prefer less sweetness, eliminate added sugar and rely on the mandarins’ syrup or fresh fruit.
Serve this dessert in clear glasses to show the pretty layers. For a festive touch, add a thin orange slice or a mint sprig on top. Pair with strong coffee or a light herbal tea to balance the sweetness. For brunch, serve smaller portions with a dollop of natural yogurt and a drizzle of honey. During summer, add a few lightly crushed raspberries between the layers for color contrast and tartness.
Quark is a fresh dairy product common in German, Austrian, and Eastern European kitchens; it provides a mild, tangy base similar to strained yogurt. Traditional Central European desserts often use quark combined with fruit and light whipped creams—this preparation is a modern, pared-down interpretation that keeps the spirit of the region. Using canned mandarins is a practical twist that became popular post-war when fresh citrus was a luxury; today it’s a quick way to evoke those bright, nostalgic flavors.
In winter, keep the mandarin segments and orange zest to highlight seasonal citrus. For spring and summer, replace mandarins with ripe peaches, mango, or mixed berries for a fresher flavor. During the holidays, stir in a pinch of cardamom or cinnamon and switch granola to crushed ginger cookies or spiced shortbread for a cozy aroma. For a lighter summer version, lower the cream slightly and add more fresh fruit for a fruit-forward bowl.
To streamline prep, whip the cream and combine it with quark in the morning, then store the base covered in the refrigerator. Keep drained fruit and granola in separate containers and assemble portions an hour before serving. If you’re prepping for a party, pre-layer in glasses and add granola last minute to maintain crunch. Use airtight, stackable containers for the bases if transporting to a potluck; add a sprinkle of granola on-site.
Make this orange cream your own: swap textures, tweak sweetness, and enjoy how easily it elevates any meal. Whether you’re serving four for a family treat or scaling up for a crowd, it’s a reliable, joyful finish to any menu.
Drain mandarin segments thoroughly to prevent watering down the cream.
Fold fruit gently into the whipped base to preserve air and light texture.
Keep granola separate until just before serving if you want to maintain crunch.
If mixture is too thick, loosen with 1 tablespoon of cold milk at a time.
Chill assembled portions at least 20 minutes to let flavors meld.
This nourishing orange cream dessert for any occasion recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes—assemble and refrigerate for up to 48-72 hours. Keep granola separate to maintain crispness.
Use mascarpone or strained ricotta as a substitute for quark; plant-based creams work for dairy-free versions.
This Orange Cream Dessert for Any Occasion recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

In a large mixing bowl, combine quark, heavy cream, vanilla sugar (or vanilla extract plus sugar), and a pinch of salt. Beat with a hand mixer on medium speed for 3–4 minutes until the mixture is light and airy with soft peaks.
Drain canned mandarin segments thoroughly. Taste and add 1–2 teaspoons sugar if the fruit needs extra sweetness. Reserve a few segments for garnish.
Gently fold the drained mandarins into the whipped quark mixture using a rubber spatula, using slow strokes to preserve air.
If the cream is too thick, stir in 1–2 tablespoons of cold milk to reach a spoonable consistency while maintaining some volume.
Alternate layers of the orange cream and granola in dessert glasses. Refrigerate assembled portions for at least 20 minutes to let flavors meld and texture set.
Just before serving, sprinkle extra granola and freshly grated orange zest on top for aroma and visual appeal.
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This recipe looks amazing! Can't wait to try it.
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