Tableau with cream and berries (Easter brunch)

Name: Tableau with cream and berries (Easter brunch)
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 300 g mixed berries (e.g. raspberries, blueberries and red currants; esp. frozen berry cocktail); 4 TABLESPOONS Sugar; 4 Limes (should make 8 tablespoons of juice); 400 g Double cream cream cheese; 400 g Edible quark (20 % fat); 4 packages Vanillin sugar; 8 TABLESPOONS Icing sugar; 2 TABLESPOONS Pistachio kernels

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

300 g mixed berries (e.g. raspberries, blueberries and red currants; esp. frozen berry cocktail)
4 TABLESPOONS Sugar
4 Limes (should make 8 tablespoons of juice)
400 g Double cream cream cheese
400 g Edible quark (20 % fat)
4 packages Vanillin sugar
8 TABLESPOONS Icing sugar
2 TABLESPOONS Pistachio kernels

Directions

1
Select the berries and sprinkle with sugar. (Frozen berries also sprinkle, defrost and let stand). Leave to infuse for at least 30 minutes. In the meantime, carefully wash 1 lime and grate the peel. Squeeze the juice out of all limes. Stir cream cheese, quark, 8 tablespoons lime juice and zest, vanillin sugar and icing sugar until smooth.
2
Pour into a piping bag with a large perforated spout. Pour portions directly onto dessert plates. Spread the berries on top. Chop the pistachios finely and sprinkle over them