Mary Miso - Recipes for every day - Cookbooks
450g frozen cherries
100g jam sugar
zest and juice of ½ lemon
Mascarpone creme:
3 sheets gelatine
200ml cherry juice (from the cooked cherries)
250g mascarpone
250ml whipped cream
20 ladyfingers
150ml coffee
3 table spoons cherry liqueur ("kirsch")
Mix cherries, jam sugar, lemon zest and juice and cook 5 minutes. Let it cool down.
Mascarpone creme:
Soak the gelatine sheets in cold water. Mix cherry juice with mascarpone. Squeeze the water out of the gelatine and add it. Heat everything up in a pan until the gelatine dissolves.
Mix coffee and cherry liqueur. Dip half of the ladyfingers in it and put them on a cake plate. Squirt half of the mascarpone creme on the ladyfingers and put cherries on it. Dip the other half of the ladyfingers and put them on the creme. Squirt remaining mascarpone creme and sprinkle with remaining cherries.
Put in the fridge for an hour.
Prepare cherries and mascarpone creme one day in advance.
