Summary

Ingredients

• 100 ml cream
• 500 g cream quark
• 200 g suar
• 4 tablespoon orange liqueur

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Instructions

1. Caramelize the sugar in a pan until golden brown, remove the pan from the heat and add 3 tablespoons of hot water.
2. Mix the cream with 100 ml of water and add to the caramel, bring to the boil while stirring constantly, remove from the stove, allow to cool.
3. Mix the quark with the liqueur and stir in half of the caramel, pour into a bowl or glasses, add the remaining caramel to the quark and stir in spirally with a fork.