Lemon vanilla mascarpone with forest fruits

Chop the pistachios coarsely and roast them in a frying pan without oil or butter over medium heat for 4 minutes. Allow to cool on a plate.

Ris the berries from the stalks and puree the berries with the hand blender. Press the puree through a sieve with a ladle and collect the juice.

Prepare plates. Roll the long fingers through the juice and place 3 long fingers on each plate next to each other.

Beat the whipped cream slightly thicker than yogurt. Put in the refrigerator. Clean the lemon and grate the yellow skin of the lemon.

Halve the vanilla pod lengthwise and scrape out the marrow with the tip of a sharp knife.

Mix the mascarpone, grater, sugar and vanilla juice. Fold the whipped cream through the mascarpone mixture and spread it over the long fingers.

Divide the berries, raspberries, blackberries and the pistachios.