We use cookies for your personalized browsing experience, to personalize content and ads, to provide social media features, and to analyze traffic to our website. We also share information about your use of our website with our social media, advertising and analytics partners. Our partners may combine this information with other data that you have provided to them or that they have collected as part of your use of the Services. (incl. US providers)
a heavenly treat from childhood memories
Tessa Mellinger

von Tessa Mellinger

June 19, 2024

a heavenly treat from childhood memories

Topfen-Grieß-Schmarrn (Curd-Semolina-Schmarrn)

This is by far one of the best dishes I've ever eaten: Topfen-Grieß-Schmarrn (curd-semolina-schmarrn).

Whenever I smell the aroma of freshly baked Topfen-Grießschmarrn in the air, I feel instantly transported back to my childhood. Even back then, this was always one of my absolute favourite dishes. The golden-brown crust, the warm berries and the fluffy dough - the best combination there is!

I’d love to introduce you to my childhood memory! You can find the step-by-step recipe for this heavenly Tyrolean dish here:

Ingredients for 4 people:


  • 2 eggs
  • 2 tbsp sugar
  • vanilla paste
  • lemon zest
  • 50ml cream
  • 20g semolina
  • 200g curd cheese
  • 1 tbsp cornflour
  • 1 tsp baking powder
  • 1 pinch of salt
  • 3 tbsp butter
  • icing sugar

Blueberry ragout:

  • 400g cranberries (blueberries)
  • 2 tbsp sugar
  • Some lemon zest
  • 1 tsp vanilla paste
  • 20 ml rum or amaretto
  • 2 tsp vanilla pudding powder
Kochtutorial - Zutaten Topfen-Grieß-Schmarrn
Preparation of the blueberry ragout:

In summer, you can serve a fresh blueberry ragout with the Schmarrn - endlessly delicious!

Bring the blueberries, sugar, lemon zest, a little vanilla paste and half the rum (alternatively Amaretto) to the boil briefly. Then mix the rest of the rum (or Amaretto) with the vanilla pudding powder. Use the pudding mix to thicken the blueberry mixture.

Preparation of the Schmarrn:

Preheat the oven to 180 degrees hot air.

Mix the semolina and cream and leave to soak for a while. In the meantime, separate the eggs and beat the egg whites with half the sugar until stiff. Beat the egg yolks with the remaining sugar until creamy and add the vanilla paste and lemon zest.

Now mix the quark, cornflour, baking powder and salt with the semolina and cream mixture and stir into the egg yolk cream. Carefully stir in the beaten egg whites.

Melt the butter in a pan, do not turn the heat up too high. Pour in the curd cheese mixture and fry over a medium heat. Place the pan on a rack in the oven and bake for about 5 to 10 minutes. Then remove the pan, turn the Schmarrn in the pan again and bake the other side until golden brown.

Gently cut or break open the finished Schmarrn in the pan, sprinkle with icing sugar and serve with the blueberry ragout.


More blog posts


Kitchen, Spring & autumn, Summer

Host Franz's secret recipe for irresistible Kasnocken

Janina Sauer

von Janina Sauer

May 21, 2024


Tips & recommendations, Kitchen

These are the best veggie restaurants in Seefeld

Nicolas Lair

von Nicolas Lair

April 05, 2024



The Five-Star-Faschingskrapfen

Nicolas Lair

von Nicolas Lair

January 22, 2024


Kitchen, True locals

Reither bread: tradition to bite into

Chris Weittenhiller

von Chris Weittenhiller

December 06, 2019