Yield: 20 servings

Prep time: 40 minutes

Level: Medium

Ingredients:

25 ounces tea biscuits or vanilla wafers
2 containers Tnuva Quark Creamy Soft Cheese 5%
3 containers Tnuva YOLO Milk Dessert with Fine White Chocolate
8 teaspoons vanilla sugar
1/4 cup sugar + 2 tablespoons sugar
¼ cup Vishniak cherry liqueur
2 8-ounce cartons heavy cream, minus 7 tablespoons

Topping
7 tablespoons heavy cream
7 ounces white chocolate, chopped
1 ounce Tnuva unsalted butter, cut into small pieces

Garnish
1 ½ ounces white chocolate, grated
1/3 cup finely ground pistachio nuts

Instructions:

1. Arrange one-quarter of the biscuits in a 9×13” baking pan (preferably one that can be used for serving) so that they cover the entire surface.
2. In a large bowl, combine the Quark cheese, YOLO, 4 teaspoons vanilla sugar, ¼ cup sugar and the liqueur until smooth. In another bowl, beat the heavy cream together with the rest of the vanilla sugar and 2 tablespoons sugar until firm. Fold the whipped cream into the cheese mixture.
3. Pour a third of the combined mixture on top of the wafers or biscuits and smooth over with a spatula. Add 2 more layers of biscuits and filling and then cover with one more layer of biscuits. Cover the pan and chill for an hour or two.
4. Prepare Topping. Heat the 7 tablespoons of cream in a saucepan until boiling. Remove from heat and add the chocolate. Let sit for 2 minutes and then beat with a whisk until smooth. Add the butter and beat until melted.
5. Remove the cake from the fridge. Pour the white chocolate topping making sure it covers all areas. Return cake to the fridge for another hour, and then top with grated chocolate and ground pistachio nuts. Chill overnight and serve.