Swedish Bomb Cream

For the Swedish bomb cream, rinse the fruit with cold water, remove seeds or stalks if necessary, and cut into bite-sized pieces. Rinse the lemon with hot water and rub dry. Grate some zest, squeeze out the juice. Place the cut fruit in a large decorative bowl and drizzle with the lemon juice.

Loosen the wafer bottoms from the Swedish bombs with a knife. Mix the Swedish bombs in a bowl to a coarse cream or mix coarsely. Cream the curd cheese with the yogurt, lemon zest and Cointreau and mix with the Swedish bomb mixture. Whip the cream until stiff and fold in carefully. Empty the Swedish bomb mixture over the fruit and spread until smooth. Decorate the Swedish bomb cream with the wafer bases.

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