I have a pretty big sweet tooth. Growing up I loved a dish called Quark Auflauf, a baked pudding like dish with Quark and apples, dusted with powdered sugar. This, again, was not dessert, but considered a main meal. My version is definitely considered dessert and since it is rhubarb season I am serving it with a rhubarb and strawberry compote. Delicious!


For the Soufflé

  • 10oz non fat quark (300 g) 
  • 3 eggs
  • 1 tsp vanilla extract
  • 4 tbsp soft unsalted butter (50g), plus more for ramekins
  • 1/4 cup granulated sugar (50g), plus more for ramekins
  • 2 tbsp coarse semolina flour 
  • a scant 1/2 cup flour (50g)
  • powdered sugar

For the Rhubarb Compote

  • 1 pound of rhubarb
  • 1/2 - 3/4 cups of sugar 
  • 1 1/2 cups fresh frozen strawberries

Quark is a fresh, creamy cheese that is readily available in stores in Germany - it is hard to find in America and if you do find it the product is not the same as German quark. No problem. Quark is easy to make. You can make it with fresh milk and buttermilk which results in amazing quark but takes several days or you can use a strained greek yogurt and strain it with cheesecloth even more to remove as much liquid as possible. I let mine sit for 4-5 hours or even over night, but cover with cellophane to prevent drying out. 

Butter six 3" ramekins and coat with sugar on the inside. Preheat the oven to 400°F.

Separate the eggs. Using a standard mixer with the whisk attachment, beat the egg whites until hard peaks form. In a separate bowl, combine the butter with the sugar and the vanilla and whip until very creamy. Add the egg yolks one by one, whip well, then add the quark and the semolina flour. Fold the egg whites into the batter. Sift the flour over the top and carefully stir until just incorporated. Fill the ramekins and bake at 400°F for 20-25 minutes. Dust with powdered sugar and serve immediately as the soufflé will quickly deflate. Serve with rhubarb compote.

To make the rhubarb compote simply peal the rhubarb and cut into approximately 1/4" sized pieces. Cook with the sugar and 3 tablespoons of water for 5 minutes or until the rhubarb is nice and soft but has not completely fallen apart.

Cook the frozen strawberries until very soft. Use a fine mesh sieve to strain the strawberry sauce and add it to the rhubarb compote. If you are using fresh strawberries, you can hull and quarter them. Then heat a tablespoon of sugar in a heavy skillet until golden and caramelized. Add the strawberries and sauté until just heated through. Add to the rhubarb compote. 


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