Mix the tofu, icing sugar and syrup using the whisk on a hand mixer, stir for a further 2 mins. Beat the cream until almost stiff, carefully fold into the mixture. Divide into glasses, cover and chill for approx. 1 hr.
Mix the berries with the syrup, cover and leave to steep for approx. 10 mins., place the berries on top of the dessert, sprinkle with pistachios.