Sweet clouds on peach and coconut sauce

Ingredients for 6 servings:

• 500 g mascarpone
• 500 g quark
• 90 g sugar
• 2 packets of vanilla sugar
• 1 cup whipped cream
• 2 packs of cream stiffener
• 2 large cans of peach(s)
• some flavoring (Zitrovin)
• 6 tbsp desiccated coconut
• Pistachios, chopped for sprinkling

Instructions

Working time approx. 10 minutes; Rest time approx. 45 minutes; Total time approx. 55 minutes

heavenly delicious and EXTREMELY quick dessert

First, briefly mix the mascarpone cream with the quark, sugar, and vanilla sugar using a mixer (don’t overmix, or it will be too runny). Then, in a separate bowl, whip the cream until light and fluffy, then add the cream stabilizer and continue whipping until stiff. Fold this into the cream, pour everything into a shallow dish, smooth it out, and refrigerate. Meanwhile, drain the peaches and blend them finely in a blender along with the coconut flakes. Refrigerate the cream and sauce for 45 minutes before serving. To serve, cover the plates with the sauce and, using a large spoon (like ice cream), form small balls or “clouds” of the cream and place them on top of the sauce. Finally, sprinkle with the pistachios and serve.