Drain the blueberries. Mix sour cream, quark and 80 g sugar. Halve the cream. Set 2 tablespoons of blueberries aside, finely puree the rest. Stir under one half of the cream.
Mix both creams together, stir briefly so that streaks appear, chill. Cream butter, 40 g sugar, salt and vanillin sugar. Stir in eggs one after the other. Mix flour and baking powder, stir in alternately with the milk.
Heat up the waffle iron and grease it lightly. Bake 6 waffles one after the other from the dough. Divide the waffles into 5 hearts each. For each turret on 2 hearts give 1 tablespoon of cream and some blueberries.
Place the third heart on top, press on something. Sprinkle with pistachios. Sprinkle with maple syrup.