Stir the curd cheese with the sugar until smooth. Season the whipped cream with lemon zest and vanilla sugar and whip until stiff, then stir in two portions. Pour this mixture into a sieve lined with a dishcloth or kitchen roll. Allow to drain in the refrigerator for four hours (overnight is fine).
To serve, either turn out and arrange on a plate to take away, or cut out dumplings with a tablespoon and arrange on dessert plates. Top with the “cherry compote with apricots” (=> separate recipe).
Of course, it can also be served with berries or other seasonal fruits and decorated with a fruit or vanilla sauce.
Drink: This dessert is best served with a port wine or possibly a sweet Vin Santo from Tuscany.
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