A few evenings ago, I wanted to make a Bavarian cream, but I realized halfway through the recipe that I was out of whipped cream. I improvised with what I had in the fridge and pantry, quickly adapted, and ended up with a refreshing dessert featuring apricots, cottage cheese, and raspberries. Essentially, I used ladyfingers as the base, fruit from a compote, and a simple cream made with cheese and condensed milk. It set quickly and was ready to serve without much hassle. Some of the raspberries didn't fit in the dish, so I quickly made a smoothie/ice cream with yogurt and the leftover fruit.
Quick Info
Total time: approx. 35-45 minutes (plus cooling, which depends on the room or fridge temperature)
Preparation time: 25-30 minutes
Cooking/baking time: no cooking required, just warming the mixture with gelatin
Servings: 8-10
Difficulty: easy to medium (just be careful with the gelatin)
Recipe type: quick dessert with fruit and cheese, suitable for summer or when you need a no-bake dessert
Ingredients
Ladyfingers
500 g cottage cheese from Lidl (or another creamy, not too dry cottage cheese)
1 jar of apricot or peach compote (800 ml jar, including the juice)
Zest of one lemon
Juice of one lemon
1 teaspoon vanilla extract
4-8 tablespoons sugar (depending on how sweet you want the cream and how sweet the compote is)
2 packets of gelatin (20 g total)
1 can of condensed milk (Lidl, classic size; about 400 ml)
1 bag of frozen raspberries (or other berries; my bag had 750 g)
Instructions
1. Place the ladyfingers at the bottom of a dish, enough to cover the surface. I used a roasting pan, but any spacious dish with higher sides will work.
2. Open the compote and drain the juice into a separate bowl. Use the juice to soften the gelatin.
3. Soak the 2 packets of gelatin in the compote juice. Let them sit for 5-10 minutes.
4. Meanwhile, slice the apricots (or peaches) from the compote, then place them directly on top of the layer of ladyfingers. Use all the fruit from the jar.
5. Grate the lemon zest and squeeze the juice.
6. In a large bowl, mix the cottage cheese with the vanilla extract, sugar, grated lemon zest, and lemon juice. Mix well until you achieve a smooth cream. You can adjust the sugar to taste, depending on how sweet you want the dessert.
7. Pour the can of condensed milk over the soaked gelatin. Transfer the mixture to a smaller saucepan, over a double boiler or directly in a small pot on very low heat. Stir constantly until the gelatin is completely dissolved. Do not let it boil; just heat it enough to melt everything evenly.
8. Once the gelatin is fully dissolved, pour the warm mixture over the cheese cream. Use a whisk or a small mixer to quickly blend them together.
9. Pour the resulting cream into the dish over the apricots and ladyfingers. Level it off with a spatula or the back of a spoon.
10. Sprinkle the raspberries on top. If you're using frozen raspberries, you can place them as they are—just gently press the fruit into the cream so they're slightly covered. I didn't use the entire bag (750 g); I saved the rest for something else.
11. Chill the dish on the balcony (if it's winter and cold) or in the fridge. In 1-2 hours, the dessert will set and can be sliced.
12. For the raspberries that didn't fit on top: I blended them directly with a few tablespoons of yogurt (or buttermilk) and sugar or honey to taste. It turned out like a quick ice cream, which you can serve alongside the dessert.
Why I Make This Recipe Often
I love it because it uses easily available ingredients, requires no baking, and is ready in a short time. It's refreshing, not too heavy, and can be adapted based on the fruits you have. It keeps well in the fridge and can be easily made a day in advance.
Tips and Variations
Tips
Use creamy cottage cheese, not too dry or grainy, to achieve a smooth cream.
Do not boil the gelatin—if overheated, it loses its properties. Just stir until it dissolves.
You can adjust the amount of sugar if the compote or condensed milk is already sweet.
Let the dessert cool completely before slicing, so it holds its shape and portions nicely.
Substitutions
You can use peaches instead of apricots if you have a different compote.
If you don't have condensed milk, you can try regular milk and additional sugar, but the texture and taste will be different.
Raspberries can be replaced with any other berries or fresh seasonal fruits.
Cottage cheese can be substituted with ricotta or another type of fresh cheese if you can't find the Lidl version.
Variations
You can add pieces of white chocolate or chopped almonds on top after the cream has cooled.
For a less sweet dessert, use unsweetened compote.
If you want a different flavor, add a bit of cinnamon or almond extract to the cream.
Instead of ladyfingers, you can use a crust made from crushed cookies mixed with melted butter.
Serving Ideas
Serve the dessert cold, cut into cubes or slices.
The quick raspberry and yogurt ice cream is a great accompaniment to each serving.
It can also be a summer dessert, served at the end of a heavier meal.
Frequently Asked Questions
1. Can I use other fruits instead of apricots or peaches from the compote?
Yes, you can use any fruit from a compote that isn't too watery and has a good flavor: pears, pineapple, or pitted sour cherries.
2. Can it be made without cottage cheese?
The texture and taste will be different, but you can try using ricotta or mascarpone, though it will be denser and richer.
3. What do I do if the cream doesn't set?
Most often, it's due to gelatin not dissolving properly or not being enough. Try to stick to the quantities and heat the gelatin just enough to dissolve completely without boiling.
4. Can I use fresh fruits instead of those from the compote?
Yes, but you will need to add extra liquid to soften the gelatin (fruit juice or water with a bit of sugar).
5. Can this dessert be frozen?
I do not recommend it; the texture changes upon thawing due to the gelatin and cheese.
Nutritional Values
Estimate for one serving (out of 10):
Approx. 250-300 kcal per serving, depending on the amount of sugar and condensed milk used.
Carbohydrates: 30-35 g
Protein: 8-10 g
Fat: 7-10 g
All values are approximate and depend on ingredients and portioning. It is a dessert with protein from the cheese, some fats, but also quite a bit of sugar (from the compote, condensed milk, and ladyfingers).
Storage and Reheating
Keep it in the fridge, covered, for up to 3 days. Freezing is not recommended—gelatin and cheese do not hold up well to thawing. It does not require reheating and is served directly from the fridge. If the layers soften from the fruit after 2-3 days, it is still edible, but the texture will be less firm.
Quick Info
Total time: approx. 35-45 minutes (plus cooling, which depends on the room or fridge temperature)
Preparation time: 25-30 minutes
Cooking/baking time: no cooking required, just warming the mixture with gelatin
Servings: 8-10
Difficulty: easy to medium (just be careful with the gelatin)
Recipe type: quick dessert with fruit and cheese, suitable for summer or when you need a no-bake dessert
Ingredients
Ladyfingers
500 g cottage cheese from Lidl (or another creamy, not too dry cottage cheese)
1 jar of apricot or peach compote (800 ml jar, including the juice)
Zest of one lemon
Juice of one lemon
1 teaspoon vanilla extract
4-8 tablespoons sugar (depending on how sweet you want the cream and how sweet the compote is)
2 packets of gelatin (20 g total)
1 can of condensed milk (Lidl, classic size; about 400 ml)
1 bag of frozen raspberries (or other berries; my bag had 750 g)
Instructions
1. Place the ladyfingers at the bottom of a dish, enough to cover the surface. I used a roasting pan, but any spacious dish with higher sides will work.
2. Open the compote and drain the juice into a separate bowl. Use the juice to soften the gelatin.
3. Soak the 2 packets of gelatin in the compote juice. Let them sit for 5-10 minutes.
4. Meanwhile, slice the apricots (or peaches) from the compote, then place them directly on top of the layer of ladyfingers. Use all the fruit from the jar.
5. Grate the lemon zest and squeeze the juice.
6. In a large bowl, mix the cottage cheese with the vanilla extract, sugar, grated lemon zest, and lemon juice. Mix well until you achieve a smooth cream. You can adjust the sugar to taste, depending on how sweet you want the dessert.
7. Pour the can of condensed milk over the soaked gelatin. Transfer the mixture to a smaller saucepan, over a double boiler or directly in a small pot on very low heat. Stir constantly until the gelatin is completely dissolved. Do not let it boil; just heat it enough to melt everything evenly.
8. Once the gelatin is fully dissolved, pour the warm mixture over the cheese cream. Use a whisk or a small mixer to quickly blend them together.
9. Pour the resulting cream into the dish over the apricots and ladyfingers. Level it off with a spatula or the back of a spoon.
10. Sprinkle the raspberries on top. If you're using frozen raspberries, you can place them as they are—just gently press the fruit into the cream so they're slightly covered. I didn't use the entire bag (750 g); I saved the rest for something else.
11. Chill the dish on the balcony (if it's winter and cold) or in the fridge. In 1-2 hours, the dessert will set and can be sliced.
12. For the raspberries that didn't fit on top: I blended them directly with a few tablespoons of yogurt (or buttermilk) and sugar or honey to taste. It turned out like a quick ice cream, which you can serve alongside the dessert.
Why I Make This Recipe Often
I love it because it uses easily available ingredients, requires no baking, and is ready in a short time. It's refreshing, not too heavy, and can be adapted based on the fruits you have. It keeps well in the fridge and can be easily made a day in advance.
Tips and Variations
Tips
Use creamy cottage cheese, not too dry or grainy, to achieve a smooth cream.
Do not boil the gelatin—if overheated, it loses its properties. Just stir until it dissolves.
You can adjust the amount of sugar if the compote or condensed milk is already sweet.
Let the dessert cool completely before slicing, so it holds its shape and portions nicely.
Substitutions
You can use peaches instead of apricots if you have a different compote.
If you don't have condensed milk, you can try regular milk and additional sugar, but the texture and taste will be different.
Raspberries can be replaced with any other berries or fresh seasonal fruits.
Cottage cheese can be substituted with ricotta or another type of fresh cheese if you can't find the Lidl version.
Variations
You can add pieces of white chocolate or chopped almonds on top after the cream has cooled.
For a less sweet dessert, use unsweetened compote.
If you want a different flavor, add a bit of cinnamon or almond extract to the cream.
Instead of ladyfingers, you can use a crust made from crushed cookies mixed with melted butter.
Serving Ideas
Serve the dessert cold, cut into cubes or slices.
The quick raspberry and yogurt ice cream is a great accompaniment to each serving.
It can also be a summer dessert, served at the end of a heavier meal.
Frequently Asked Questions
1. Can I use other fruits instead of apricots or peaches from the compote?
Yes, you can use any fruit from a compote that isn't too watery and has a good flavor: pears, pineapple, or pitted sour cherries.
2. Can it be made without cottage cheese?
The texture and taste will be different, but you can try using ricotta or mascarpone, though it will be denser and richer.
3. What do I do if the cream doesn't set?
Most often, it's due to gelatin not dissolving properly or not being enough. Try to stick to the quantities and heat the gelatin just enough to dissolve completely without boiling.
4. Can I use fresh fruits instead of those from the compote?
Yes, but you will need to add extra liquid to soften the gelatin (fruit juice or water with a bit of sugar).
5. Can this dessert be frozen?
I do not recommend it; the texture changes upon thawing due to the gelatin and cheese.
Nutritional Values
Estimate for one serving (out of 10):
Approx. 250-300 kcal per serving, depending on the amount of sugar and condensed milk used.
Carbohydrates: 30-35 g
Protein: 8-10 g
Fat: 7-10 g
All values are approximate and depend on ingredients and portioning. It is a dessert with protein from the cheese, some fats, but also quite a bit of sugar (from the compote, condensed milk, and ladyfingers).
Storage and Reheating
Keep it in the fridge, covered, for up to 3 days. Freezing is not recommended—gelatin and cheese do not hold up well to thawing. It does not require reheating and is served directly from the fridge. If the layers soften from the fruit after 2-3 days, it is still edible, but the texture will be less firm.