Poetry in Nut

5 from 2 votes
Total Time 45 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 241 kcal


  • 450 g Mascarpone
  • 450 g Low fat quark
  • 50 ml Whipped cream
  • 150 g Beet syrup
  • 50 g Walnuts
  • 50 g Hazelnuts
  • 50 g Macadamia nut wrapped in honey
  • 50 g Strawberries
  • 15 g Roasted and salted pistachio


  • Mix the mascarpone with the quark in a bowl until creamy.
  • Divide 2,200 g of the mixture, add the pulp of a vanilla pod and half a teaspoon of sugar. Mix with 15 ml of whipped cream, let rest for 15 minutes.
  • Mix the rest of the mascarpone quark cream with 150 g sugar beet syrup, add 35 ml whipped cream and stir in. Halve the mass.
  • Grate 50 g walnuts, 50 g hazelnuts and 50 g macadamia nuts in a honey coating and mix. Stir in half of the cream.


  • Fill a small bowl in the form of drops with the pure mascarpone quark sugar beet syrup cream so that the bottom is slightly covered. I put the mass of the nut cream in the eyelet of the mold and pull it through to the top of the mold.
  • Now I spread the mascarpone quark vanilla cream on top of the nut cream and decorate everything with a large, sweet strawberry and 3 g roasted and salted pistachios.
  • The 30 g strawberries are pureed, they come in a small glass as a side dish. The strawberry puree is slightly sour and goes well with the mascarpone quark sugar beet syrup cream.


Serving: 100gCalories: 241kcalCarbohydrates: 12.4gProtein: 7.3gFat: 18g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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