• 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.

Serving:

• 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.