Soft, golden syrniki made with semolina, creamy chocolate protein pudding,
quick homemade plum jam, and a ridiculous amount of fresh summer berries.
This is the kind of breakfast that feels like dessert but still gives
you plenty of protein.

The syrniki are tender inside, slightly crisp outside, and the combination
of warm plum jam, chocolate, and fresh berries makes them perfect for a
slow summer breakfast or brunch.

Ingredients

For the syrniki

400 g tvorog, farmer’s cheese, or well-drained cottage cheese
1 large egg
3 tbsp semolina, plus extra for shaping
1–2 tbsp sugar or your preferred sweetener
1 tsp vanilla extract or vanilla sugar
Pinch of salt
1–2 tbsp neutral oil or butter, for frying

For the quick plum jam

3–4 ripe plums
1 tbsp sugar or honey, or to taste
1 tsp lemon juice
2 tbsp water

For serving

150–200 g chocolate protein pudding
Fresh strawberries
Fresh blueberries
Any other summer berries you love

Instructions

1. Make the syrniki mixture

Add the tvorog to a bowl and mash it with a fork. If your cheese is very
wet, drain it first — the drier the tvorog, the easier the syrniki will be
to shape.

Add the egg, semolina, sugar, vanilla, and a pinch of salt. Mix until just
combined. Avoid overmixing; you want the texture to stay soft and slightly
rustic.

Leave the mixture to rest for about 10–15 minutes. This gives the semolina
time to absorb some of the moisture and makes the syrniki easier to form.

2. Prepare the quick plum jam

While the syrniki mixture is resting, cut the plums into small pieces and
place them in a small saucepan with the sugar, lemon juice, and water.

Cook over medium-low heat for 7–10 minutes, stirring occasionally, until
the plums become soft and juicy and the mixture thickens into a loose jam.
Mash some of the fruit with a spoon, but leave a few pieces for texture.

Remove from the heat and set aside. The jam will thicken a little more as
it cools.

3. Shape the syrniki

Sprinkle a little semolina onto a plate or work surface. Divide the cheese
mixture into approximately 8 small portions.

With slightly damp hands, shape each portion into a thick round patty.
Lightly coat both sides with semolina. Don’t add too much — you only need
enough to stop them from sticking and create a delicate golden crust.

4. Fry until golden

Heat a little oil or butter in a non-stick frying pan over medium-low heat.
Add the syrniki and cook for approximately 3–4 minutes on the first side,
until golden.

Carefully flip and cook for another 3–4 minutes. Keep the heat moderate so
the outside doesn’t brown too quickly before the center is cooked.

5. Assemble

Spread a generous spoonful of chocolate protein pudding onto each plate.
Add the warm syrniki, spoon over the quick plum jam, and finish with plenty
of strawberries, blueberries, and any other fresh berries you have.

Serve immediately while the syrniki are still warm and the berries are
fresh and juicy.

Tips

Use dry tvorog. If the cheese contains too much liquid,
the mixture will become sticky and you’ll need more semolina, which can
make the syrniki dense.
Don’t skip the resting time. Semolina needs a few
minutes to absorb moisture.
Cook over medium-low heat. Syrniki need time to cook
through without burning on the outside.
Keep the plum jam slightly tart. The acidity balances
the sweet chocolate pudding beautifully.
Use whatever berries are in season. Raspberries,
blackberries, cherries, or currants would all work here.

Serving Ideas

Chocolate protein pudding makes this version especially decadent, but you
can also serve the syrniki with Greek yogurt, sour cream, skyr, vanilla
yogurt, or whipped cottage cheese.

And when summer berries are at their best, don’t be shy with them. For this
breakfast, more berries really is better.