Baklava with Turkish Coffee, Berry and Mascarpone Dreams, Pina Colada Ice Cream

Mix the almonds, walnuts, hazelnuts and 50 g pistachios with 4 tablespoons of sugar. Melt the butter and let it cool. Grease an ovenproof baking pan with butter and preheat the oven to 200 degrees. Place all the dough sheets on top of each other, then place the ovenproof baking tin upside down on the dough sheets and cut once around the mold with a sharp knife. Brush the cut out pastry sheets with butter and place one after the other in the dish. As a rule, you have around 20 sheets of dough in a package. After about 5 sheets of pastry, spread 1/3 of the nut mixture on top. Put another 5 sheets of pastry on top, then mix nuts and repeat. Place the remaining pastry sheets on top. Then cut into a diamond pattern with a sharp knife. Brush with the remaining butter and bake for about 25 minutes until golden brown. During the baking time, boil 150 ml of water with the honey and the remaining sugar to a syrup for about 10 minutes. Then stir in a squirt of lemon juice and let it cool. Take the baklava out of the oven, let it stand for about 5 minutes and then pour the syrup over it. Scatter the remaining pistachios over the top and let cool further.

Fill an espresso cup with water 5 times and place each in a copper pan. Add the sugar and coffee. Stir everything until the coffee is stirred. Put on the stove and bring to the boil. Caution: don't let your eyes go, because when it starts to boil it foams a lot. As soon as this is the case, take the pot off the hob and pour a spoonful of the foam on top into 5 preheated espresso cups. Bring the coffee to the boil again, repeat the process and then distribute the coffee between the cups. And don't forget to point out to the guests that they DO NOT drink an espresso where you like to take the last sip whole. Because the coffee grounds are at the bottom.

Whip the cream, fold in the quark, mascarpone and 100 g sugar and chill. Melt the butter in a pan. Then add the remaining sugar and caramelize lightly. Add the raspberries and cook for 5 minutes. Then deglaze with the juice and bring to the boil again. In the meantime, crush the amarettini in the package. Put the raspberries in a tall container and puree with a magic wand. Cover the bottom of a small bowl with mascarpone cream for each portion, then pour amarettini over it, again a layer of mascarpone, then the raspberry farce, again mascarpone and finally a little of the farce in the middle and around 2-3 raspberries for decoration.

Peel and quarter the pineapple. Cut out the middle stalk from top to bottom. Puree 250 grams of the pulp, squeeze the lime and add the juice. Add all remaining ingredients, stir well and pass through a fine sieve. Put the whole thing in the freezer container of the ice cream maker. Best served straight from the ice cream machine. This prevents it from forming crystals in the freezer and is wonderfully creamy.