My family begs me to make this no-bake creamy dessert for every gathering…

The base forms a smooth, creamy mixture, refined with fresh and dried fruit. You can use strawberries, berry blends, peaches, bananas or other favorite fruits. Almonds, walnuts or hazelnuts give the dessert a crisp bite. For a varied texture, you can add crumbled cookies. The result is a fresh, creamy and delicious dessert that can be served directly from a large bowl or in individual glasses. Ingredients: For this creamy festive dessert you will need: 500 ml milk, 2 egg yolks, 80 g of sugar, 40 g of cornstarch,packet vanilla sugar or 1 teaspoon of vanilla extract , 200 ml very cold whipped cream, 150 g of strawberries or other red berries, 100 g oilseeds (e.g. B. almonds, walnuts or hazelnuts), 100 g cookies (optional). For decoration: Some fresh fruits, chopped oilseeds, Some grated white chocolate (optional). Preparation: Prepare the cream. First, put the egg yolks in a pot. Add the sugar and vanilla sugar and mix with a whisk. Then add the cornstarch and stir until a smooth, lump-free mass is formed. Now gradually add the milk under constant Stir in. This gives the cream a particularly creamy consistency. Place the pot on medium heat and cook the mixture with constant stirring. After a few minutes, the mixture gradually thickens. Once the cream is thick and creamy, remove the pot from the stove. Pour the cream into a clean vessel and cover the surface directly with cling film. The film should touch the cream so that no skin forms. Allow the cream to cool completely. 2. Prepare the fruits and seeds. While the Cream cools down, prepare the remaining ingredients. Wash the fresh fruits thoroughly, pat them dry and cut them into small, even pieces. Small berries can leave you whole. ← Previous side Larger nuts can be cut into pieces. Finally, roughly chop the almonds, walnuts or hazelnuts. Do not grind… …to crush powder; smaller pieces are better if the beautiful, crispy texture is to be preserved. You can also easily roast the nuts in a dry pan for a few minutes. This step is optional, but enhances the aroma. Let’s Cool the nuts before giving them for dessert. 3. Slapping cream: Once the cream base has cooled completely, put the very cold whipped cream in a bowl. Beat her stiffly. Then gradually lift the whipped cream under the cooled cream base; mix everything carefully with a spatula so that the mixture stays loose and airy. It is important not to stir for too long. Gentle movements result in a lighter, airier cream. 4. Add toppings: Add the fruit pieces and dried fruit to the cream. If you want to use cookies, crumble These roughly and also add them to the mixture. Gently stir to spread the ingredients evenly. You can set aside some fruit pieces. and dried fruit for garnish. 5. Let the dessert cool in the fridge… Fill the mixture into a large glass bowl or spread it on several serving glasses. Careful… Smooth the surface with a spatula. Cover the bowl and chill in the fridge for at least 4 hours. For an even better consistency, I recommend preparing the mixture the day before and letting it cool overnight. So the cream can cool