Summer curd-cheese dessert with strawberries and blueberries – a refreshing treat in a glass

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Summer curd-cheese dessert with strawberries and blueberries – a refreshing treat in a glass is an easy, completely gluten-free dessert that wins you over with its juiciness. It’s made with a rich curd-cheese cream where vanilla, lemon and rum aromas come together, plus fresh summer berries that add natural sweetness. Because it’s layered, it’s a real feast for the eyes—and once topped with cooked strawberry juice, it becomes the perfect treat for hot days when you don’t feel like turning on the oven.

Ingredients for a summer curd-cheese dessert

• 500 g unstrained curd cheese
• 1 fresh raw egg
• 2 to 3 tbsp sour cream
• 1 dl liquid whipping cream
• sugar (to taste)
• 2 packets vanilla sugar
• grated lemon zest (or lemon sugar)
• 1 tsp rum sugar or a few drops of rum flavouring
• 300 g fresh strawberries
• 150 g fresh blueberries (or any amount you like)
• 1 tsp gelling agent (for the strawberry topping)

Method

1 In a large bowl, make the cream. Mix the curd cheese, raw egg, sour cream and whipping cream. Add sugar, 1 packet of vanilla sugar, grated lemon zest and rum sugar (or flavouring). Mix well so the flavours come together.

2 Slice most of the fresh strawberries into another bowl. Sprinkle with the second packet of vanilla sugar and mix well. Leave for a while so the strawberries release their natural juices.

3 Make the strawberry topping. Put a small portion of the strawberries in a small saucepan, simmer briefly, and add the gelling agent. You’ll get a lovely, slightly thick strawberry sauce that perfectly complements the dessert.

4 Prepare glasses or a larger glass dish. Start layering: put a layer of curd-cheese cream on the bottom, add a layer of macerated strawberries, then a layer of fresh blueberries.

5 Repeat until you’ve used up all the ingredients (curd cheese, strawberries, blueberries).

6 Finish by pouring the prepared strawberry sauce (with gelling agent) over the dessert. Refrigerate until well chilled and set, then serve.

Tips for the perfect summer curd-cheese dessert

• Use truly fresh, trusted farm eggs, as the recipe calls for a raw egg in the cream.
• You can mash the curd cheese with a fork beforehand, or use smooth curd cheese if you want a silkier texture—though the slightly grainy texture of homemade curd cheese is often the best choice.
• Adjust the sugar to the fruit’s acidity—if the strawberries are very sweet, you can use a bit less in the cream.
• The dessert is quite flexible; instead of blueberries, you can also use raspberries, blackberries or peaches.
• Always make the dessert at least a few hours before serving so it chills well and the flavours meld.

Frequently Asked Questions (FAQ)

Is this dessert suitable for people with coeliac disease?

Yes, it’s completely gluten-free, as it’s based on curd cheese and fruit, with no added biscuits or flour. Still, check the labels on add-ins (such as vanilla sugar and the gelling agent).

Can I leave out the raw egg?

The raw egg gives the cream its authentic richness and a specific texture reminiscent of our grandmothers’ homemade recipes. If you don’t eat raw eggs, you can leave it out, but the curd-cheese mixture will be a bit less creamy and set.

How long can I store it?

Because the dessert contains fresh curd cheese, a raw egg and fresh fruit, it’s best eaten within 24 hours. Keep it refrigerated at all times.