Pfisich-Melba slices

Ingredients

Directions

1. 1

   Defrost the raspberries, mash them and pass them through a sieve. Mix with 25 g sugar. Mix mascarpone, quark, 75 g sugar and vanillin sugar. Stir the raspberry puree, except for 4 tablespoons, into the cream. Whip cream until stiff, fold half into the cream. Drain peaches on a sieve and dice finely, except for 2 halves.

2. 2

   Fold peach cubes into the cream and fill into a piping bag without spout. Cut waffles diagonally in half, squirt cream onto one half and cover with the other half. Pour the remaining cream into a piping bag with a perforated spout and spray one tuff onto each wafer. Cut remaining peaches into slices and place them on the cream tuffs. Sprinkle with remaining raspberry puree and decorate with lemon balm